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

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 )
>

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

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..

"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.

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.

"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

"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. . . .

"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)

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.

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.

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

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.

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.

"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.

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.

>> 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.

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!

"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

"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

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

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

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

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

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

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

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

"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.

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.

"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

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.

"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.

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

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

"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

"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

"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.

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

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

"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