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Mmmmmmmmmmmmmmm, on the menu for next week........
Pepper steak 60gm butter 6 pieces of eye fillet 1 tablespoon of green peppercorns 1 tablespoon of brandy 2 tablespoons of port 1 tablespoon of seeded mustard 300ml thickened cream Heat butter in a large frying pan, add steaks and cook on high heat for 2 minutes per side. (add extra time if medium or well done required). Transfer steaks to a baking dish and cover with foil. Keep warm in a low oven. Add peppercorns and brandy to pan and ignite the brandy, remove from heat and let flame subside. Stir in Port, mustard and cream, bring to the boil stirring consistently for 2 minutes until sauce has thickened slightly. Serve over steak immediately . (Courtesy..... http://meat2eat.com.au/index.php?opt...ask=view&id=23 &Itemid=35 http://tinyurl.com/mwpmk3 ) -- Peter Lucas Brisbane Australia "As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though." Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous |
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PeterL wrote:
> Mmmmmmmmmmmmmmm, on the menu for next week........ > > Pepper steak > > 60gm butter > 6 pieces of eye fillet > 1 tablespoon of green peppercorns > 1 tablespoon of brandy > 2 tablespoons of port > 1 tablespoon of seeded mustard > 300ml thickened cream > > Heat butter in a large frying pan, add steaks and cook on high heat for 2 > minutes per side. (add extra time if medium or well done required). I don't know how you guys do it. Frying steaks in butter over high heat will result in a nasty, blackened mess. Am I missing something here? > Transfer steaks to a baking dish and cover with foil. Keep warm in a low > oven. Add peppercorns and brandy to pan and ignite the brandy, remove from > heat and let flame subside. Stir in Port, mustard and cream, bring to the > boil stirring consistently for 2 minutes until sauce has thickened > slightly. > > Serve over steak immediately . > > > (Courtesy..... > > http://meat2eat.com.au/index.php?opt...ask=view&id=23 > &Itemid=35 > > http://tinyurl.com/mwpmk3 ) > |
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Christine Dabney wrote:
> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: > > >> I don't know how you guys do it. Frying steaks in butter over high heat >> will result in a nasty, blackened mess. Am I missing something here? > > Yes. > If you use clarified butter, they won't burn. That's true enough although the recipe does not specify it and my guess is that clarified butter is not usually measured out by weight. The recipe sounds fine except for the burnt butter so I'd probably use vegetable oil instead. I also have a problem with lactose so it would be best to leave out the cream. There's nothing wrong with rib steaks though so I'd just eat it with some Sriracha and ketchup. :-) Unfortunately, I'm also uncertain about the green peppercorns. Does this recipe mean brined peppercorns or dried peppercorns? The dried peppercorns sound a bit tough to chew. Or is it? > > Christine |
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On Sat, 6 Jun 2009 04:45:25 +0000 (UTC), PeterL wrote:
> Mmmmmmmmmmmmmmm, on the menu for next week........ > > Peter Pecker steak <snippednastyrecipe> Got at key stuck again.. THUMBS? TIAD.. Green peppercorn, brandy, port, mustard cream sauce..?? sounds nasty. HOLD NOSE WHILE CONSUMING.. |
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![]() "dsi1" > wrote in message ... > Christine Dabney wrote: >> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: >> >> >>> I don't know how you guys do it. Frying steaks in butter over high heat >>> will result in a nasty, blackened mess. Am I missing something here? >> >> Yes. >> If you use clarified butter, they won't burn. > > That's true enough although the recipe does not specify it and my guess is > that clarified butter is not usually measured out by weight. The recipe > sounds fine except for the burnt butter so I'd probably use vegetable oil > instead. I also have a problem with lactose so it would be best to leave > out the cream. There's nothing wrong with rib steaks though so I'd just > eat it with some Sriracha and ketchup. :-) > > Unfortunately, I'm also uncertain about the green peppercorns. Does this > recipe mean brined peppercorns or dried peppercorns? The dried peppercorns > sound a bit tough to chew. Or is it? > > That's not a recipe for pepper steak, in fact it's not any recipe, it's pure bullshit some moron fanticised... not one ingredient is specific. |
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Christine Dabney wrote:
> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: > > >> I don't know how you guys do it. Frying steaks in butter over high heat >> will result in a nasty, blackened mess. Am I missing something here? > > Yes. > If you use clarified butter, they won't burn. The recipe that I follow for pepper steaks calls for lots of coarse ground pepper pressed into the meat, a sprinkle of salt on a hot pan ... no butter. The pan is then deglazed with a bit of wine and lemon juice and then butter added to make the sauce. |
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![]() "dsi1" > schrieb im Newsbeitrag ... > Christine Dabney wrote: >> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: >> >> >>> I don't know how you guys do it. Frying steaks in butter over high heat >>> will result in a nasty, blackened mess. Am I missing something here? >> >> Yes. >> If you use clarified butter, they won't burn. > > That's true enough although the recipe does not specify it and my guess is > that clarified butter is not usually measured out by weight. The recipe > sounds fine except for the burnt butter so I'd probably use vegetable oil > instead. I also have a problem with lactose so it would be best to leave > out the cream. There's nothing wrong with rib steaks though so I'd just > eat it with some Sriracha and ketchup. :-) > > Unfortunately, I'm also uncertain about the green peppercorns. Does this > recipe mean brined peppercorns or dried peppercorns? The dried peppercorns > sound a bit tough to chew. Or is it? > Brined peppercorns. With short cooking times, always use brined. Cheers, Michael Kuettner |
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![]() "Dave Smith" > wrote in message ... > Christine Dabney wrote: >> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: >> >> >>> I don't know how you guys do it. Frying steaks in butter over high heat >>> will result in a nasty, blackened mess. Am I missing something here? >> >> Yes. >> If you use clarified butter, they won't burn. > > > The recipe that I follow for pepper steaks calls for lots of coarse ground > pepper pressed into the meat, a sprinkle of salt on a hot pan ... no > butter. The pan is then deglazed with a bit of wine and lemon juice and > then butter added to make the sauce. That's not pepper steak, you're *******izing veal piccata. "Pepper Steak" is a stir fried dish made with thin strips of beef steak (often round) and green peppers... with many variations: http://www.cooks.com/rec/search/0,1-..._steak,FF.html Where do yoose people come off presenting yourselves as foodies... yoose fast food drive-thru freaks... I don't believe you've ever cooked anything. You can't even keep straight what you watch on foodtv. Ahahahahaha. . . . |
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![]() "brooklyn1" > wrote in message ... | | "Dave Smith" > wrote in message | ... | > Christine Dabney wrote: | >> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: | >> | >> | >>> I don't know how you guys do it. Frying steaks in butter over high heat | >>> will result in a nasty, blackened mess. Am I missing something here? | >> | >> Yes. | >> If you use clarified butter, they won't burn. | > | > | > The recipe that I follow for pepper steaks calls for lots of coarse ground | > pepper pressed into the meat, a sprinkle of salt on a hot pan ... no | > butter. The pan is then deglazed with a bit of wine and lemon juice and | > then butter added to make the sauce. | | That's not pepper steak, you're *******izing veal piccata. | | "Pepper Steak" is a stir fried dish made with thin strips of beef steak | (often round) and green peppers... with many variations: | | http://www.cooks.com/rec/search/0,1-..._steak,FF.html | | Where do yoose people come off presenting yourselves as foodies... yoose | fast food drive-thru freaks... I don't believe you've ever cooked anything. | You can't even keep straight what you watch on foodtv. Ahahahahaha. . . . Who let the dog out (woof, woof, woof, woof) |
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On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote:
>I don't know how you guys do it. Frying steaks in butter over high heat >will result in a nasty, blackened mess. Am I missing something here? IMO, yes.... but I'll guess that you don't like a crust on your meat. For those of us who do, it's sublime. -- I love cooking with wine. Sometimes I even put it in the food. |
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On Sat, 6 Jun 2009 06:37:01 -0500, jay > wrote:
>On Sat, 6 Jun 2009 04:45:25 +0000 (UTC), PeterL wrote: > >> Mmmmmmmmmmmmmmm, on the menu for next week........ >> >> Peter Pecker steak > ><snippednastyrecipe> > >Got at key stuck again.. THUMBS? TIAD.. > >Green peppercorn, brandy, port, mustard cream sauce..?? sounds nasty. > >HOLD NOSE WHILE CONSUMING.. Apparently you don't get out much and never eat grown-up food. -- I love cooking with wine. Sometimes I even put it in the food. |
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brooklyn1 wrote:
> >> >> The recipe that I follow for pepper steaks calls for lots of coarse ground >> pepper pressed into the meat, a sprinkle of salt on a hot pan ... no >> butter. The pan is then deglazed with a bit of wine and lemon juice and >> then butter added to make the sauce. > > That's not pepper steak, you're *******izing veal piccata. > > "Pepper Steak" is a stir fried dish made with thin strips of beef steak > (often round) and green peppers... with many variations: > > http://www.cooks.com/rec/search/0,1-..._steak,FF.html > > Where do yoose people come off presenting yourselves as foodies... yoose > fast food drive-thru freaks... I don't believe you've ever cooked anything. > You can't even keep straight what you watch on foodtv. Ahahahahaha. . . . Add that one to the book of things you don't know anything about. http://www.5min.com/Video/Steak-au-P...per-Steak-4527 |
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sf wrote:
> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: > >> I don't know how you guys do it. Frying steaks in butter over high heat >> will result in a nasty, blackened mess. Am I missing something here? > > IMO, yes.... but I'll guess that you don't like a crust on your meat. > For those of us who do, it's sublime. > You guess wrong. Sorry about that. It's just that frying at high temperatures using butter is something new to me. |
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brooklyn1 wrote:
> > That's not a recipe for pepper steak, in fact it's not any recipe, it's pure > bullshit some moron fanticised... not one ingredient is specific. I have heard you say this before and I gotta admit that the idea of a fake recipe is a new one to me. OTOH, the recipe does seem to raise up a lot of questions. |
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![]() "dsi1" > wrote in message ... > brooklyn1 wrote: > >> >> That's not a recipe for pepper steak, in fact it's not any recipe, it's >> pure bullshit some moron fanticised... not one ingredient is specific. > > I have heard you say this before and I gotta admit that the idea of a fake > recipe is a new one to me. OTOH, the recipe does seem to raise up a lot of > questions. > That's because it's obviously fake, it's a troll posted by a sicko moron. |
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On Sat, 06 Jun 2009 14:56:07 -1000, dsi1 > wrote:
>sf wrote: >> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: >> >>> I don't know how you guys do it. Frying steaks in butter over high heat >>> will result in a nasty, blackened mess. Am I missing something here? >> >> IMO, yes.... but I'll guess that you don't like a crust on your meat. >> For those of us who do, it's sublime. >> > >You guess wrong. Sorry about that. It's just that frying at high >temperatures using butter is something new to me. It doesn't sound right, but the result speaks for itself. This is not for faint hearts or weak exhaust fans. Give it a try sometime. I let hubby do the honors. He studs the meat with butter instead of cooking it in a pool of melted butter. -- I love cooking with wine. Sometimes I even put it in the food. |
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![]() >> brooklyn1 wrote: >> >>> That's not a recipe for pepper steak, in fact it's not any recipe, it's >>> pure bullshit some moron fanticised... not one ingredient is specific. What's not specific about this: Pepper steak 60gm butter 6 pieces of eye fillet 1 tablespoon of green peppercorns 1 tablespoon of brandy 2 tablespoons of port 1 tablespoon of seeded mustard 300ml thickened cream Heat butter in a large frying pan, add steaks and cook on high heat for 2 minutes per side. (add extra time if medium or well done required). Transfer steaks to a baking dish and cover with foil. Keep warm in a low oven. Add peppercorns and brandy to pan and ignite the brandy, remove from heat and let flame subside. Stir in Port, mustard and cream, bring to the boil stirring consistently for 2 minutes until sauce has thickened slightly. |
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sf wrote:
> On Sat, 06 Jun 2009 14:56:07 -1000, dsi1 > wrote: > >> sf wrote: >>> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote: >>> >>>> I don't know how you guys do it. Frying steaks in butter over high heat >>>> will result in a nasty, blackened mess. Am I missing something here? >>> IMO, yes.... but I'll guess that you don't like a crust on your meat. >>> For those of us who do, it's sublime. >>> >> You guess wrong. Sorry about that. It's just that frying at high >> temperatures using butter is something new to me. > > It doesn't sound right, but the result speaks for itself. This is not > for faint hearts or weak exhaust fans. Give it a try sometime. I let > hubby do the honors. He studs the meat with butter instead of cooking > it in a pool of melted butter. > I'm always looking for wacky cooking ideas - will try this someday. Thanks! |
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![]() "Puester" > wrote in message ... > >>> brooklyn1 wrote: >>> >>>> That's not a recipe for pepper steak, in fact it's not any recipe, it's >>>> pure bullshit some moron fanticised... not one ingredient is specific. > > > What's not specific about this: > > > 60gm butter Salted or not > 6 pieces of eye fillet No such cut, don't even know which animal > 1 tablespoon of green peppercorns Dry or brined > 1 tablespoon of brandy What type > 2 tablespoons of port What type > 1 tablespoon of seeded mustard All mustard is made from mustard seeds > 300ml thickened cream No such ingredient. AGAIN, that's some kitchen imbecile's sorry attempt at a piccata... "pepper steak" is a stir fried dish made with beef round and green bell peppers |
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"brooklyn1" > wrote in
: > >> 6 pieces of eye fillet > > No such cut, don't even know which animal It would be beef. There may not be a cut of this name sold in the US, but there certainly is in Australia. A Google search will show hundreds of results with recipes or selling it, like this one (seems it's from the tenderloin) - http://www.vicsmeat.com.au/facts-and-resources/ask- the-butcher/ > > >> 1 tablespoon of seeded mustard > > All mustard is made from mustard seeds I would imagine this is meant to be wholegrain mustard - the sort with whole seeds through it. I've seen it referred to as seeded mustard. > >> 300ml thickened cream > > No such ingredient. Again, there may not be a product sold by this name in the US, but there is in Australia, in the dairy section of pretty much every supermarket. It's cream which has had gelatine, vegetable gum or other agents added to it. It's most commonly used for whipping. http://www.dairyaustralia.com.au/Pro...Recipes/Dairy- Products/Cream/Types-of-Cream.aspx > > AGAIN, that's some kitchen imbecile's sorry attempt at a piccata... > "pepper steak" is a stir fried dish made with beef round and green > bell peppers I don't know what is commonly served as pepper steak in the US, but in Australia (where the OP was posting from) if you ask for pepper steak you're going to get a steak with a creamy pepper sauce as described in the recipe he posted. Many cafes/bistros etc that serve steak will offer you a choice of sauces - one of which is always pepper sauce. The "pepper steak" dish you describe would never be called that here for the simple fact that what you call bell peppers, we call capsicums. -- Rhonda Anderson Cranebrook, NSW, Australia Core of my heart, my country! Land of the rainbow gold, For flood and fire and famine she pays us back threefold. My Country, Dorothea MacKellar, 1904 |
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Rhonda Anderson > wrote in
. 5: > "brooklyn1" > wrote in > : > > > I don't know what is commonly served as pepper steak in the US, but in > Australia (where the OP was posting from) if you ask for pepper steak > you're going to get a steak with a creamy pepper sauce as described in > the recipe he posted. Many cafes/bistros etc that serve steak will offer > you a choice of sauces - one of which is always pepper sauce. The > "pepper steak" dish you describe would never be called that here for the > simple fact that what you call bell peppers, we call capsicums. > > Rhonda..... "brooklyn1" is the reincarnation of 'sheldon'........ low life scum, and perpetual troll. Same as "jay" is an reincarnation of 'morrow the moron', another low life troll. It (brooklyn) will keep running you around in circles.... that's what it likes to do. Most people killfile low lifes like them, or completely ignore them. -- Peter Lucas Brisbane Australia "As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though." Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous |
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Rhonda Anderson wrote:
> "brooklyn1" > wrote : > > >> >>> 6 pieces of eye fillet >> >> No such cut, don't even know which animal > > > It would be beef. There may not be a cut of this name sold in the US, > but there certainly is in Australia. A Google search will show hundreds > of results with recipes or selling it, like this one (seems it's from > the tenderloin) - http://www.vicsmeat.com.au/facts-and-resources/ask- > the-butcher/ >> >> >>> 1 tablespoon of seeded mustard >> >> All mustard is made from mustard seeds > > I would imagine this is meant to be wholegrain mustard - the sort with > whole seeds through it. I've seen it referred to as seeded mustard. > You're talking to Sheldon here, anything above Spam goes over his pointy little head. >> >>> 300ml thickened cream >> >> No such ingredient. > > Again, there may not be a product sold by this name in the US, but there > is in Australia, in the dairy section of pretty much every supermarket. > It's cream which has had gelatine, vegetable gum or other agents added > to it. It's most commonly used for whipping. > http://www.dairyaustralia.com.au/Pro...Recipes/Dairy- > Products/Cream/Types-of-Cream.aspx > You're talking to Sheldon here, anything above Spam goes over his pointy little head. >> >> AGAIN, that's some kitchen imbecile's sorry attempt at a piccata... >> "pepper steak" is a stir fried dish made with beef round and green >> bell peppers > > I don't know what is commonly served as pepper steak in the US, but in > Australia (where the OP was posting from) if you ask for pepper steak > you're going to get a steak with a creamy pepper sauce as described in > the recipe he posted. Many cafes/bistros etc that serve steak will offer > you a choice of sauces - one of which is always pepper sauce. The > "pepper steak" dish you describe would never be called that here for the > simple fact that what you call bell peppers, we call capsicums. You're talking to Sheldon here, anything above Spam goes over his pointy little head. Pepper steak (Pfeffersteak) is as you describe over here (the other Australia ;-)), too. Only in Sheldons alternate reality bell peppers are used. Cheers, Michael Kuettner |
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On Sat, 06 Jun 2009 14:50:56 -0400, Dave Smith wrote:
> brooklyn1 wrote: >> >>> >>> The recipe that I follow for pepper steaks calls for lots of coarse ground >>> pepper pressed into the meat, a sprinkle of salt on a hot pan ... no >>> butter. The pan is then deglazed with a bit of wine and lemon juice and >>> then butter added to make the sauce. >> >> That's not pepper steak, you're *******izing veal piccata. >> >> "Pepper Steak" is a stir fried dish made with thin strips of beef steak >> (often round) and green peppers... with many variations: >> >> http://www.cooks.com/rec/search/0,1-..._steak,FF.html >> >> Where do yoose people come off presenting yourselves as foodies... yoose >> fast food drive-thru freaks... I don't believe you've ever cooked anything. >> You can't even keep straight what you watch on foodtv. Ahahahahaha. . . . > > Add that one to the book of things you don't know anything about. > > http://www.5min.com/Video/Steak-au-P...per-Steak-4527 i think that 'book' has been expanded to multiple volumes... your pal, blake |
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On Jun 7, 11:43*am, "Michael Kuettner" >
wrote: > Rhonda Anderson wrote: > > "brooklyn1" > wrote : > > >>> 6 pieces of eye fillet > > >> No such cut, don't even know which animal > > > It would be beef. There may not be a cut of this name sold in the US, > > but there certainly is in Australia. A Google search will show hundreds > > of results with recipes or selling it, like this one (seems it's from > > the tenderloin) -http://www.vicsmeat.com.au/facts-and-resources/ask- > > the-butcher/ > > >>> 1 tablespoon of seeded mustard > > >> All mustard is made from mustard seeds > > > I would imagine this is meant to be wholegrain mustard - the sort with > > whole seeds through it. I've seen it referred to as seeded mustard. > > You're talking to Sheldon here, anything above Spam goes over his > pointy little head. > > > > >>> 300ml thickened cream > > >> No such ingredient. > > > Again, there may not be a product sold by this name in the US, but there > > is in Australia, in the dairy section of pretty much every supermarket. > > It's cream which has had gelatine, vegetable gum or other agents added > > to it. It's most commonly used for whipping. > >http://www.dairyaustralia.com.au/Pro...Recipes/Dairy- > > Products/Cream/Types-of-Cream.aspx > > You're talking to Sheldon here, anything above Spam goes over his > pointy little head. > > > > >> AGAIN, that's some kitchen imbecile's sorry attempt at a piccata... > >> "pepper steak" is a stir fried dish made with beef round and green > >> bell peppers > > > I don't know what is commonly served as pepper steak in the US, but in > > Australia (where the OP was posting from) if you ask for pepper steak > > you're going to get a steak with a creamy pepper sauce as described in > > the recipe he posted. Many cafes/bistros etc that serve steak will offer > > you a choice of sauces - one of which is always pepper sauce. The > > "pepper steak" dish you describe would never be called that here for the > > simple fact that what you call bell peppers, we call capsicums. > > You're talking to Sheldon here, anything above Spam goes over his > pointy little head. > Pepper steak (Pfeffersteak) is as you describe over here (the other > Australia ;-)), too. > Only in Sheldons alternate reality bell peppers are used. > > Cheers, > > Michael Kuettner Ummm, begging your pardon, Michael, but around here "Pepper Steak" is stir fried strips of steak with strips of bell pepper and onion. Peppers are usually red and/or green. Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with peppercorns and sauce with heavy cream are what I have always known as "Steak Diane". Lynn in Fargo |
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Lynn from Fargo Ografmorffig wrote:
> On Jun 7, 11:43 am, "Michael Kuettner" > > wrote: >> Rhonda Anderson wrote: >>> "brooklyn1" > wrote : >> >>>>> 6 pieces of eye fillet >> >>>> No such cut, don't even know which animal >> >>> It would be beef. There may not be a cut of this name sold in the US, >>> but there certainly is in Australia. A Google search will show hundreds >>> of results with recipes or selling it, like this one (seems it's from >>> the tenderloin) -http://www.vicsmeat.com.au/facts-and-resources/ask- >>> the-butcher/ >> >>>>> 1 tablespoon of seeded mustard >> >>>> All mustard is made from mustard seeds >> >>> I would imagine this is meant to be wholegrain mustard - the sort with >>> whole seeds through it. I've seen it referred to as seeded mustard. >> >> You're talking to Sheldon here, anything above Spam goes over his >> pointy little head. >> >> >> >>>>> 300ml thickened cream >> >>>> No such ingredient. >> >>> Again, there may not be a product sold by this name in the US, but >>> there is in Australia, in the dairy section of pretty much every >>> supermarket. It's cream which has had gelatine, vegetable gum or other >>> agents added to it. It's most commonly used for whipping. >>> http://www.dairyaustralia.com.au/Pro...Recipes/Dairy- >>> Products/Cream/Types-of-Cream.aspx >> >> You're talking to Sheldon here, anything above Spam goes over his >> pointy little head. >> >> >> >>>> AGAIN, that's some kitchen imbecile's sorry attempt at a piccata... >>>> "pepper steak" is a stir fried dish made with beef round and green >>>> bell peppers >> >>> I don't know what is commonly served as pepper steak in the US, but in >>> Australia (where the OP was posting from) if you ask for pepper steak >>> you're going to get a steak with a creamy pepper sauce as described in >>> the recipe he posted. Many cafes/bistros etc that serve steak will >>> offer you a choice of sauces - one of which is always pepper sauce. The >>> "pepper steak" dish you describe would never be called that here for >>> the simple fact that what you call bell peppers, we call capsicums. >> >> You're talking to Sheldon here, anything above Spam goes over his >> pointy little head. >> Pepper steak (Pfeffersteak) is as you describe over here (the other >> Australia ;-)), too. >> Only in Sheldons alternate reality bell peppers are used. >> >> Cheers, >> >> Michael Kuettner > > Ummm, begging your pardon, Michael, but around here "Pepper Steak" is > stir fried strips of steak with strips of bell pepper and onion. > Peppers are usually red and/or green. > > Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with > peppercorns and sauce with heavy cream are what I have always known as > "Steak Diane". That seems to be local usage (I'll let you USAns clear that up). There's a difference between bell pepper and pepper in the civilised world ... Cheers, Michael Kuettner |
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Lynn from Fargo Ografmorffig > wrote in message
... [snip] > Ummm, begging your pardon, Michael, but around > here "Pepper Steak" is stir fried strips of steak with > strips of bell pepper and onion. Peppers are usually > red and/or green. > Beef steaks cut from tenderloin or Eye of Round > (eye fillet?) with peppercorns and sauce with heavy > cream are what I have always known as "Steak Diane". I've had pepper steak served with a crushed-peppercorn crust and sauce, called just that, Pepper Steak. I can't remember ever seeing it labeled "Steak Diane" but that doesn't mean anything, either. The pepper stir-fry you're talking about is always labeled Beef with Peppers, or Sizzling Beef with Peppers. Stanley's Irish Pub served one of the damned-finest pepper steaks. A crushed peppercorn crust covered every centimeter of the ribeye that was always cooked to tender perfection... I know I've seen it in other states I've traveled labeled as "pepper steak" so Michael isn't off. The Ranger |
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Michael Kuettner > wrote in message
... [snip] > That seems to be local usage (I'll let you USAns clear that up). > There's a difference between bell pepper and pepper in the civilised > world ... Heh. Most "USAns" are well-aware of the differences. Prickless Sheldumb doesn't know a pepper from a peppercorn, as was pointed out in his drivel-driven posts. The Ranger |
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![]() "Lynn from Fargo Ografmorffig" > wrote in message ... On Jun 7, 11:43 am, "Michael Kuettner" > wrote: > Rhonda Anderson wrote: > > "brooklyn1" > wrote : > > >>> 6 pieces of eye fillet > > >> No such cut, don't even know which animal > > > It would be beef. There may not be a cut of this name sold in the US, > > but there certainly is in Australia. A Google search will show hundreds > > of results with recipes or selling it, like this one (seems it's from > > the tenderloin) -http://www.vicsmeat.com.au/facts-and-resources/ask- > > the-butcher/ > > >>> 1 tablespoon of seeded mustard > > >> All mustard is made from mustard seeds > > > I would imagine this is meant to be wholegrain mustard - the sort with > > whole seeds through it. I've seen it referred to as seeded mustard. > > You're talking to Sheldon here, anything above Spam goes over his > pointy little head. > > > > >>> 300ml thickened cream > > >> No such ingredient. > > > Again, there may not be a product sold by this name in the US, but there > > is in Australia, in the dairy section of pretty much every supermarket. > > It's cream which has had gelatine, vegetable gum or other agents added > > to it. It's most commonly used for whipping. > >http://www.dairyaustralia.com.au/Pro...Recipes/Dairy- > > Products/Cream/Types-of-Cream.aspx > > You're talking to Sheldon here, anything above Spam goes over his > pointy little head. > > > > >> AGAIN, that's some kitchen imbecile's sorry attempt at a piccata... > >> "pepper steak" is a stir fried dish made with beef round and green > >> bell peppers > > > I don't know what is commonly served as pepper steak in the US, but in > > Australia (where the OP was posting from) if you ask for pepper steak > > you're going to get a steak with a creamy pepper sauce as described in > > the recipe he posted. Many cafes/bistros etc that serve steak will offer > > you a choice of sauces - one of which is always pepper sauce. The > > "pepper steak" dish you describe would never be called that here for the > > simple fact that what you call bell peppers, we call capsicums. > > You're talking to Sheldon here, anything above Spam goes over his > pointy little head. > Pepper steak (Pfeffersteak) is as you describe over here (the other > Australia ;-)), too. > Only in Sheldons alternate reality bell peppers are used. > > Cheers, > > Michael Kuettner Ummm, begging your pardon, Michael, but around here "Pepper Steak" is stir fried strips of steak with strips of bell pepper and onion. Peppers are usually red and/or green. Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with peppercorns and sauce with heavy cream are what I have always known as "Steak Diane". Lynn in Fargo What would he know... Michael Kuettner is a dim witted Fast Food Fatso. |
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Lynn from Fargo Ografmorffig wrote:
> Ummm, begging your pardon, Michael, but around here "Pepper Steak" is > stir fried strips of steak with strips of bell pepper and onion. > Peppers are usually red and/or green. > > Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with > peppercorns and sauce with heavy cream are what I have always known as > "Steak Diane". Stop stop. You are both right. Pepper Steak, also known as Green Pepper Steak is a Chinese dish using strips of beef and green peppers. Steak au Poivre, also known as Pepper Steak is steak with coarse ground pepper pressed into it, seared and rested and often served with a pan sauce.Steak Diane has mushrooms and mustard. |
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"Michael Kuettner" > wrote in news:h0h1ps$lcc$1
@news.eternal-september.org: >> Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with >> peppercorns and sauce with heavy cream are what I have always known as >> "Steak Diane". > > That seems to be local usage (I'll let you USAns clear that up). > There's a difference between bell pepper and pepper in the civilised > world ... > And here's 'Steak Diane'......... http://www.taste.com.au/recipes/1966/creamy+steak+diane http://www.taste.com.au/recipes/9125/steak+diane http://www.exclusivelyfood.com.au/20...potato-gratin- recipe.html Not a peppercorn to be seen. I make Steak Diane quite a lot, just off the cuff. I gave up on adding brandy a long time ago. I have always used rump steak (bashed to approx 1/4" thickness) for my Steak Diane. Ground black pepper the steaks, cook in butter for a minute either side, remove and keep warm. Add crushed garlic to the pan juices and cook for about 40 secs, then add a *large* splodge of black sauce, several generous knobs of butter and let it reduce. The black sauce will intensify in flavour, nd when it is reduced to a thick sauce, add some cream and chopped parsley. Put steaks back in the pan and heat thru. Serve with a potato bake, and fresh steamed veges. -- Peter Lucas Brisbane Australia "As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though." Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous |
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brooklyn1 wrote:
> > Ummm, begging your pardon, Michael, but around here "Pepper Steak" is > stir fried strips of steak with strips of bell pepper and onion. > Peppers are usually red and/or green. > > Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with > peppercorns and sauce with heavy cream are what I have always known as > "Steak Diane". > Lynn in Fargo > > What would he know... Michael Kuettner is a dim witted Fast Food Fatso. I guess he just isn't privy to your bounty of ignorance. What Lynn described is not Steak Diane, and if you knew as much as Michael you would have known that. |
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![]() "Dave Smith" > wrote in message ... > brooklyn1 wrote: > >> >> Umm, begging your pardon, Michael, but around here "Pepper Steak" is >> stir fried strips of steak with strips of bell pepper and onion. >> >> Lynn in Fargo >> >> What would he know... Michael Kuettner is a dim witted Fast Food Fatso. > > > I guess he just isn't privy to your bounty of ignorance. What Lynn > described is not Steak Diane, and if you knew as much as Michael you would > have known that. Is that better... wasn't necessary to read past her first paragraph so I didn't. And anyway steak diane is a whole nother economic culinary level from pepper steak... they are not comparable, like comparing a mc d's fish on a bun to lobster thermador. And I don't want to hear about down under pussy twaddle because last I looked the net was WWW... any search engine will find <pepper steak> to be exactly what I said and nothing else... calling that abortion posted by the OP pepper steak became a lie resorted to only after my post with links to actual pepper steak recipes. More than enough time has passed to find links to the contrary but no one has done more than flap their lying gums, like you. Lying because one doesn't like my telling the truth in no way obscures the truth. You Dave Smith are a SPINELESS LIAR... the only truth you consistantly prove is that you are not your own man, you're a WIMP, you were always a WIMP, you will always be a WIMP... you're NOT a man. |
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Dave Smith wrote:
> Lynn from Fargo Ografmorffig wrote: > >> Ummm, begging your pardon, Michael, but around here "Pepper Steak" is >> stir fried strips of steak with strips of bell pepper and onion. >> Peppers are usually red and/or green. >> >> Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with >> peppercorns and sauce with heavy cream are what I have always known as >> "Steak Diane". > > > Stop stop. You are both right. Pepper Steak, also known as Green Pepper > Steak is a Chinese dish using strips of beef and green peppers. Steak au > Poivre, also known as Pepper Steak is steak with coarse ground pepper > pressed into it, seared and rested and often served with a pan > sauce.Steak Diane has mushrooms and mustard. Yabbut, all over the world Pepper Steak is roughly resembling the original recipe. The "Green Pepper Steak" Chinese dish is called "beef with bell peppers" over here. Calling it "Pepper steak" would be like calling "Boeuf Stroganoff" "Steak Stroganoff". But back to the original point : While the misnomer "Green Pepper Steak" exists in the USA, one shouldn't try to apply it to the universally known "Pepper Steak", which is something completely different. Cheers, Michael Kuettner |
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Dave Smith wrote:
> brooklyn1 wrote: > >> >> Ummm, begging your pardon, Michael, but around here "Pepper Steak" is >> stir fried strips of steak with strips of bell pepper and onion. >> Peppers are usually red and/or green. >> >> Beef steaks cut from tenderloin or Eye of Round (eye fillet?) with >> peppercorns and sauce with heavy cream are what I have always known as >> "Steak Diane". >> Lynn in Fargo >> >> What would he know... Michael Kuettner is a dim witted Fast Food Fatso. > > > I guess he just isn't privy to your bounty of ignorance. What Lynn > described is not Steak Diane, and if you knew as much as Michael you > would have known that. Ah, maybe I should unkillfile Sheldon. He's always good for a laugh; although the links to recipes he posts (like to "Weiner [sic] Saftgulasch") tend to turn my stomach. OTOH, he is a useful compass. If he claims something, the opposite is true. Thank you for your kind words, Dave ! Cheers, Michael Kuettner |
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![]() "Michael "The Weaseler" Kuettner" wrote: > > While the misnomer "Green Pepper Steak" > exists in the USA, one shouldn't try to apply it to the universally known > "Pepper Steak", which is something completely different. > > How about you try telling the truth for a change... the correct term in the US is "Pepper Steak"... there is no misnomer in the US as you say as "Green Pepper Steak". The recipe posted by the OP is for a version of "Steak Au Poivre", which is a French dish that hasn't a whit to do with down under slop food... it's _universally_ called "Steak Au Poivre". And even though it translates the same it's never called "Pepper Steak" except by pinheaded kitchen imbeciles who don't know any better. http://www.cooks.com/rec/search/0,1-...poivre,FF.html |
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"brooklyn1" > wrote in
: And I don't want to hear > about down under pussy twaddle because last I looked the net was > WWW... any search engine will find <pepper steak> to be exactly what I > said and nothing else... calling that abortion posted by the OP pepper > steak became a lie resorted to only after my post with links to actual > pepper steak recipes. More than enough time has passed to find links > to the contrary but no one has done more than flap their lying gums, > like you. I will undoubtedly regret this, but here goes. The net is indeed WWW, and the participants in this newsgroup hail from all over the globe. So it's not mandatory that dishes mentioned all be named the way they would be in the US, nor is it mandatory to post only recipes listing ingredients familiar to everyone in the US. There are most certainly more US based websites and therefore more hits that will come up giving the pepper steak recipe with which you are familiar. However, it is also possible to find recipes for pepper steak (an English translation of steak au poivre that has become the common name used here) of the type known here, and they're not only Australian sites. www.soscuisine.com/en/recipes/view/pepper-steak http://www.thriftyfun.com/tf314561.tip.html http://www.lifestylefood.com.au/reci...9/pepper-steak If someone based in the US posts a recipe here which goes by a name that is not familiar to me, or is in fact a name I use for a different dish, I'll research it. Ask some questions. Look up the unfamiliar ingredients. I might comment on the difference. I'm sure that in the US a reference to pepper steak is to a dish using steak and green capsicums. I know that in Australia a reference to pepper steak is to a steak in a creamy pepper sauce. It's possible for both to exist in the same space time continuum. -- Rhonda Anderson Cranebrook, NSW, Australia Core of my heart, my country! Land of the rainbow gold, For flood and fire and famine she pays us back threefold. My Country, Dorothea MacKellar, 1904 |
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![]() "Rhonda Anderson" > wrote in message .5... > "brooklyn1" > wrote in > : > > And I don't want to hear >> about down under pussy twaddle because last I looked the net was >> WWW... any search engine will find <pepper steak> to be exactly what I >> said and nothing else... calling that abortion posted by the OP pepper >> steak became a lie resorted to only after my post with links to actual >> pepper steak recipes. More than enough time has passed to find links >> to the contrary but no one has done more than flap their lying gums, >> like you. > > I will undoubtedly regret this, but here goes. The net is indeed WWW, and > the participants in this newsgroup hail from all over the globe. So it's > not mandatory that dishes mentioned all be named the way they would be in > the US, nor is it mandatory to post only recipes listing ingredients > familiar to everyone in the US. There are most certainly more US based > websites and therefore more hits that will come up giving the pepper steak > recipe with which you are familiar. > > However, it is also possible to find recipes for pepper steak (an English > translation of steak au poivre that has become the common name used here) > of the type known here, and they're not only Australian sites. > > www.soscuisine.com/en/recipes/view/pepper-steak > http://www.thriftyfun.com/tf314561.tip.html > http://www.lifestylefood.com.au/reci...9/pepper-steak > > If someone based in the US posts a recipe here which goes by a name that > is > not familiar to me, or is in fact a name I use for a different dish, I'll > research it. Ask some questions. Look up the unfamiliar ingredients. I > might comment on the difference. > > I'm sure that in the US a reference to pepper steak is to a dish using > steak and green capsicums. I know that in Australia a reference to pepper > steak is to a steak in a creamy pepper sauce. It's possible for both to > exist in the same space time continuum. > > -- > Rhonda Anderson > Cranebrook, NSW, Australia > > If you insist on calling a recipe that is obviously for classic Steak Au Poivre a recipe for Pepper Steak then you did not do the research you claim... yoose aussies likely call a recipe for Beef Stroganoff a recipe for SOS. Culinarilly down under is on par with the worst of the worst fast food... I don't think there are any traditional down under recipes that the rest of the world recognizes as food... insect cousine is all. Yoose don't even have any native plant that's considered edible by humans... and even your overly oily macadamia nut is so deviod of flavor hardly anyone buys them except as a one time novelty. |
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On Mon, 08 Jun 2009 16:08:56 GMT, brooklyn1 wrote:
> "Dave Smith" > wrote in message > ... >> brooklyn1 wrote: >> >>> >>> Umm, begging your pardon, Michael, but around here "Pepper Steak" is >>> stir fried strips of steak with strips of bell pepper and onion. >>> >>> Lynn in Fargo >>> >>> What would he know... Michael Kuettner is a dim witted Fast Food Fatso. >> >> >> I guess he just isn't privy to your bounty of ignorance. What Lynn >> described is not Steak Diane, and if you knew as much as Michael you would >> have known that. > > Is that better... wasn't necessary to read past her first paragraph so I > didn't. And anyway steak diane is a whole nother economic culinary level > from pepper steak... they are not comparable, like comparing a mc d's fish > on a bun to lobster thermador. And I don't want to hear about down under > pussy twaddle because last I looked the net was WWW... any search engine > will find <pepper steak> to be exactly what I said and nothing else... > calling that abortion posted by the OP pepper steak became a lie resorted to > only after my post with links to actual pepper steak recipes. More than > enough time has passed to find links to the contrary but no one has done > more than flap their lying gums, like you. Lying because one doesn't like > my telling the truth in no way obscures the truth. You Dave Smith are a > SPINELESS LIAR... the only truth you consistantly prove is that you are not > your own man, you're a WIMP, you were always a WIMP, you will always be a > WIMP... you're NOT a man. not everyone can be the he-man truth-teller you are, sheldon - it requires a considerable amount of stupidity. blake |
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On Tue, 09 Jun 2009 12:42:07 GMT, Rhonda Anderson wrote:
> "brooklyn1" > wrote in > : > > And I don't want to hear >> about down under pussy twaddle because last I looked the net was >> WWW... any search engine will find <pepper steak> to be exactly what I >> said and nothing else... calling that abortion posted by the OP pepper >> steak became a lie resorted to only after my post with links to actual >> pepper steak recipes. More than enough time has passed to find links >> to the contrary but no one has done more than flap their lying gums, >> like you. > > I will undoubtedly regret this, but here goes. The net is indeed WWW, and > the participants in this newsgroup hail from all over the globe. So it's > not mandatory that dishes mentioned all be named the way they would be in > the US, nor is it mandatory to post only recipes listing ingredients > familiar to everyone in the US. There are most certainly more US based > websites and therefore more hits that will come up giving the pepper steak > recipe with which you are familiar. > > However, it is also possible to find recipes for pepper steak (an English > translation of steak au poivre that has become the common name used here) > of the type known here, and they're not only Australian sites. > > www.soscuisine.com/en/recipes/view/pepper-steak > http://www.thriftyfun.com/tf314561.tip.html > http://www.lifestylefood.com.au/reci...9/pepper-steak > > If someone based in the US posts a recipe here which goes by a name that is > not familiar to me, or is in fact a name I use for a different dish, I'll > research it. Ask some questions. Look up the unfamiliar ingredients. I > might comment on the difference. > > I'm sure that in the US a reference to pepper steak is to a dish using > steak and green capsicums. I know that in Australia a reference to pepper > steak is to a steak in a creamy pepper sauce. It's possible for both to > exist in the same space time continuum. sheldon operates in his very own personal space-time continuum. and a very tedious one it is, too. your pal, blake |
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![]() "Rhonda Anderson" > wrote in message .5... | "brooklyn1" > wrote in | : | | And I don't want to hear | > about down under pussy twaddle because last I looked the net was | > WWW... any search engine will find <pepper steak> to be exactly what I | > said and nothing else... calling that abortion posted by the OP pepper | > steak became a lie resorted to only after my post with links to actual | > pepper steak recipes. More than enough time has passed to find links | > to the contrary but no one has done more than flap their lying gums, | > like you. | | I will undoubtedly regret this, but here goes. The net is indeed WWW, and | the participants in this newsgroup hail from all over the globe. So it's | not mandatory that dishes mentioned all be named the way they would be in | the US, nor is it mandatory to post only recipes listing ingredients | familiar to everyone in the US. There are most certainly more US based | websites and therefore more hits that will come up giving the pepper steak | recipe with which you are familiar. | | However, it is also possible to find recipes for pepper steak (an English | translation of steak au poivre that has become the common name used here) | of the type known here, and they're not only Australian sites. | | www.soscuisine.com/en/recipes/view/pepper-steak | http://www.thriftyfun.com/tf314561.tip.html | http://www.lifestylefood.com.au/reci...9/pepper-steak | | If someone based in the US posts a recipe here which goes by a name that is | not familiar to me, or is in fact a name I use for a different dish, I'll | research it. Ask some questions. Look up the unfamiliar ingredients. I | might comment on the difference. | | I'm sure that in the US a reference to pepper steak is to a dish using | steak and green capsicums. I know that in Australia a reference to pepper | steak is to a steak in a creamy pepper sauce. It's possible for both to | exist in the same space time continuum. | | -- | Rhonda Anderson | Cranebrook, NSW, Australia Thank you, Rhonda. Everyone with half a brain knows what you point out, but you must of course realize that in dealing with Sheldon you are engaging one of the most ignorant people still extant on the planet. Just an inherently stupid, too-dumb-to-educate ex-Navy scullion. pavane |
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