On Jul 6, 5:25*pm, "Cheryl" > wrote:
> "Paul M. Cook" > wrote in ...
>
> > As for cooking - use cast iron. *Season the meat with kosher salt and
> > pepper (or just seasoned salt) and rub with peanut oil. *Use a well
> > seasoned cast iron skillet brought to screaming heat then add peanut oil
> > and then the meat. *Ignore the smoke, it is a sign the pan is hot enough.
> > Sear on one side, flip, sear on the other then under the broiler for 2-3
> > minutes per side.
>
> I have never pan fried a steak with oil -- in fact I learned from others
> that it gives a better sear to use a dry hot pan. *I've never used cast
> iron, though, so maybe that's the difference. *

If I'm going to pan fry a T-Bone, I trim the fat and render it.
That's the fat I use in the pan. I'm not a cast iron person but I do
understand its uses. It compensates for the low BTU output of average
home stoves. The iron stores heat.

> Same goes with salting the
> steak before it's cooked. *Doesn't that draw the juices out?

If you're putting an inch thick Porterhouse onto a blazing grill,
there's not enough time to "draw the juices out." assuming you're not
going beyond medium. Dry salting the steak an hour before cooking
would indeed be bad

> *I agree with
> the final cooking being done in the oven ) broiler, or just really hot).

--Bryan

"Michael O'Connor" > wrote in message
...
>I would never cook a steak in a skillet atop a stove, unless I breaded
> a cube steak and fried it in some oil, which is how one makes Country
> Fried or Chicken Fried Steak. I live in an apartment, and it is
> impractical to grill outside, as my apartment complex has rules
> against grilling on your back patios, you have to set up the grill in
> the parking lot to reduce the risk of the building catching on fire.
> I love a grilled steak on a gas grill, but broiling it in the oven is
> a suitable substitute.


Grilling in a cast iron pan is VERY acceptable as is using a cast iron grill
pan.




>
> If you have never broiled before in the oven, it is simple, the trick
> is to keep an eye on it and set a timer. You want to set up the oven
> rack so it is the first one below the broiler area, and if your stove
> has an exhaust fan you will want to turn it on as it will generate
> some smoke. Another tip is to always cook on a piece of heavy duty
> foil on a pie pan or cookie sheet for easy cleanup;



That is an invitation for disaster - if you use foil cut slits so the fat
can drain off into the broiler pan that comes with the broiler/oven - there
is a reason for those pans with the slits. Use it or set your oven on
fire -it will happen!



<snip>

No comment on the other misinformation.


Dimitri

"The Other Guy" > wrote in message
...
> On Mon, 6 Jul 2009 17:24:55 -0700, "Paul M. Cook" >
> wrote:
>
>> You want a crisp exterior.
>
> No, *I* DO NOT want that.

You do. But the butter trick does soften that up.

Paul

On Jul 7, 2:24*am, The Other Guy > wrote:
> On Mon, 6 Jul 2009 21:22:09 -0700, "Paul M. Cook" >
> wrote:
>
>
>
> >"The Other Guy" > wrote in message
> .. .
> >> On Mon, 6 Jul 2009 17:24:55 -0700, "Paul M. Cook" >
> >> wrote:
>
> >>> You want a crisp exterior.
>
> >> No, *I* DO NOT want that.
>
> >You do. *But the butter trick does soften that up.
>
> I am AMAZED at the arrogance of people who THINK
> they know BETTER than me, what I want.
>
It's just like that time you said, "NO, I REALLY DO like cleaning the
cat's litter box. Why won't you believe me?"

--Bryan

On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:

> Bobo Bonobo® wrote:
>
>>>> That was exactly what I suggested. Pan frying does not get as good
>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>>> with ridges.
>>
>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>> rather grill over wood or lump, or even briquets than cook a steak on
>> the stovetop.
>
> So true. Grilling over a charcoal is the best. Even gas grills are good.
> Frying them is one of my least favoured modes of cooking a steak,
> except that a pepper steak can be pretty good.

but some of us unfortunates have access to neither gas nor charcoal grills.

your pal,
blake

On Mon, 06 Jul 2009 15:45:23 GMT, brooklyn1 wrote:

> "Mr. Bull" wrote:
>> "Michael \"Dog3\"" wrote:
>>
>>
>>>> grilling as well. And for him to suggest this method, it has to be
>>>> good.
>>>>
>>>> And I totally agree. It is very, very good this way.
>>
>> This thread is about as ridiculous as how to boil eggs. You know
>> your method is perfect...the problem is that every one else believes
>> THEIR method is perfect.
>>
>> Why waste your time and energy?
>>
> Since it's obvious you're not willing to learn/improve why are you
> subscribed to a newsgroup... and you of all peoplem Mr. Bull, need to learn
> and can certainly use improvement... to date you've contributed absolutely
> nothing to RFC but discontent.

....whereas i hear you're up for the nobel prize in bullshit.

blake

On Tue, 07 Jul 2009 20:48:45 GMT, blake murphy
> wrote:

>On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:
>
>> Bobo Bonobo® wrote:
>>
>>>>> That was exactly what I suggested. Pan frying does not get as good
>>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>>>> with ridges.
>>>
>>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>>> rather grill over wood or lump, or even briquets than cook a steak on
>>> the stovetop.
>>
>> So true. Grilling over a charcoal is the best. Even gas grills are good.
>> Frying them is one of my least favoured modes of cooking a steak,
>> except that a pepper steak can be pretty good.
>
>but some of us unfortunates have access to neither gas nor charcoal grills.
>
A regular CI pan (no ridges required) works just fine. However,
you'll need a hood fan that can suck the fillings out of your teeth if
you don't want the smoke alarm to go off or the fire department to
knock on your door. Well, either that or 900-1000 CFI.

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

On Jul 7, 7:31*pm, sf > wrote:
> On Tue, 07 Jul 2009 20:48:45 GMT, blake murphy
>
>
>
> > wrote:
> >On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:
>
> >> Bobo Bonobo® wrote:
>
> >>>>> That was exactly what I suggested. *Pan frying does not get as good
> >>>>> results, but it may be worth it not to stand out in 40F with drizzle.
> >>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
> >>>> with ridges.
>
> >>> Either can be fine. *The grill pan makes it look prettier. *Still, I'd
> >>> rather grill over wood or lump, or even briquets than cook a steak on
> >>> the stovetop.
>
> >> So true. Grilling over a charcoal is the best. Even gas grills are good.
> >> * Frying them is one of my least favoured modes of cooking a steak,
> >> except that a pepper steak can be pretty good.
>
> >but some of us unfortunates have access to neither gas nor charcoal grills.
>
> A regular CI pan (no ridges required) works just fine. *However,
> you'll need a hood fan that can suck the fillings out of your teeth if
> you don't want the smoke alarm to go off or the fire department to
> knock on your door. *Well, either that or 900-1000 CFI.
>
<in my best slow, backwoods yokel voice> I heard of a gal what could
suck the chrome off-an-a trailer hitch. One a those work?

--Bryan

sf said...

> A regular CI pan (no ridges required) works just fine.


That reminds me. An acquaintance who was a cook at Outback Steakhouse once
told me that they cooked their steaks on a steel grill and would use branding
irons to apply bbq grill marks. I never ate there again.

I did stop in and buy a box of their large wood-handled semi-serrated steak
knives that are still "near mint" and the "go to" knives for most things
meat, some 10 or more years later.

Andy

In article >,
sf > wrote:

> A regular CI pan (no ridges required) works just fine. However,
> you'll need a hood fan that can suck the fillings out of your teeth if
> you don't want the smoke alarm to go off or the fire department to
> knock on your door. Well, either that or 900-1000 CFI.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Ever since I've started CI pan frying steaks in Grapeseed instead of
Olive Oil, that problem has gone away. :-) Coconut oil works pretty
well too.
--
Peace! Om

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


Subscribe:

On Tue, 7 Jul 2009 17:42:16 -0700 (PDT), Bobo Bonobo®
> wrote:

> <in my best slow, backwoods yokel voice> I heard of a gal what could
>suck the chrome off-an-a trailer hitch. One a those work?

Only if she smokes. I wouldn't want her to ruin her lungs just for a
steak.

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

On Tue, 07 Jul 2009 20:37:59 -0500, Omelet >
wrote:

>Ever since I've started CI pan frying steaks in Grapeseed instead of
>Olive Oil, that problem has gone away. :-) Coconut oil works pretty
>well too.

This is worse than olive oil... we dot the steak with buttah!

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

The Other Guy said...

> On Tue, 07 Jul 2009 20:32:07 -0500, Andy > wrote:
>
>>sf said...
>>
>>> A regular CI pan (no ridges required) works just fine.
>>
>>
>>That reminds me. An acquaintance who was a cook at Outback Steakhouse
>>once told me that they cooked their steaks on a steel grill and would
>>use branding irons to apply bbq grill marks. I never ate there again.
>
> So you DID eat there BEFORE you knew that,
> and ONLY quit eating there, NOT because of the taste,
> but because they DIDN'T use a 'real' grill??
>
> That sounds, well, STUPID!!


You forgot "imho." ya BUM!!!

Even the boomerangs on the walls were fake, just for decoration. I
inspected them, being a professional boomerang thrower and they had no
leading and trailing edges. They were nothing more than painted sticks.

I don't know about you but I can't stand that much fake!

Outback sponsored a competition and used "tabletop" gas bbq grills. The
problem was that the steak "chunks" were seasoned with a spicy hot dry rub.
Might not have been a problem normally except it was 115° F. on the field.
At least we had our other sponsor Fosters (brewed in Canada) beer to wash
it down.

"sf" > wrote in message
...
> On Tue, 07 Jul 2009 20:48:45 GMT, blake murphy
> > wrote:
>
>>On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:
>>
>>> Bobo Bonobo® wrote:
>>>
>>>>>> That was exactly what I suggested. Pan frying does not get as good
>>>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>>>> You suggested a frying pan. I suggested a grill pan..... a cast iron
>>>>> pan
>>>>> with ridges.
>>>>
>>>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>>>> rather grill over wood or lump, or even briquets than cook a steak on
>>>> the stovetop.
>>>
>>> So true. Grilling over a charcoal is the best. Even gas grills are good.
>>> Frying them is one of my least favoured modes of cooking a steak,
>>> except that a pepper steak can be pretty good.
>>
>>but some of us unfortunates have access to neither gas nor charcoal
>>grills.
>>
> A regular CI pan (no ridges required) works just fine. However,
> you'll need a hood fan that can suck the fillings out of your teeth if
> you don't want the smoke alarm to go off or the fire department to
> knock on your door. Well, either that or 900-1000 CFI.
>
>
Sheesh, a dumb mick, a dumb ****, and a couple plain old kitchen morons...
everyone who has a kitchen range has a grill... it's called a *broiler*.
DUH

On Tue, 07 Jul 2009 23:16:53 -0600, Christine Dabney
> wrote:

>On Tue, 07 Jul 2009 22:14:39 -0700, sf > wrote:
>
>
>>This is worse than olive oil... we dot the steak with buttah!
>
>You are talking my language!!

The butter goes on the steak before it hits the pan, not after.
>
>The only thing better is Bearnaise....
>
<slobber!> That's what goes on a great restaurant filet mignon for
me. Haven't done that in ages though. I always like to save some
things as restaurant treats... but ordering beef in a restaurant is
less than seldom anymore, so maybe making Béarnaise at home isn't a
bad idea.

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

On Tue, 07 Jul 2009 17:31:05 -0700, sf wrote:

> On Tue, 07 Jul 2009 20:48:45 GMT, blake murphy
> > wrote:
>
>>On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:
>>
>>> Bobo Bonobo® wrote:
>>>
>>>>>> That was exactly what I suggested. Pan frying does not get as good
>>>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>>>>> with ridges.
>>>>
>>>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>>>> rather grill over wood or lump, or even briquets than cook a steak on
>>>> the stovetop.
>>>
>>> So true. Grilling over a charcoal is the best. Even gas grills are good.
>>> Frying them is one of my least favoured modes of cooking a steak,
>>> except that a pepper steak can be pretty good.
>>
>>but some of us unfortunates have access to neither gas nor charcoal grills.
>>
> A regular CI pan (no ridges required) works just fine. However,
> you'll need a hood fan that can suck the fillings out of your teeth if
> you don't want the smoke alarm to go off or the fire department to
> knock on your door. Well, either that or 900-1000 CFI.

yeah, i'm still trying to get the hang of the cast iron method. making a
little progress, though.

your pal,
blake

On Tue, 07 Jul 2009 23:43:09 -0700, The Other Guy wrote:

> On Tue, 07 Jul 2009 20:32:07 -0500, Andy > wrote:
>
>>sf said...
>>
>>> A regular CI pan (no ridges required) works just fine.
>>
>>
>>That reminds me. An acquaintance who was a cook at Outback Steakhouse once
>>told me that they cooked their steaks on a steel grill and would use branding
>>irons to apply bbq grill marks. I never ate there again.
>
> So you DID eat there BEFORE you knew that,
> and ONLY quit eating there, NOT because of the taste,
> but because they DIDN'T use a 'real' grill??
>
> That sounds, well, STUPID!!
>

bingo.

you pal,
blake

blake murphy said...

> On Tue, 07 Jul 2009 23:43:09 -0700, The Other Guy wrote:
>
>> On Tue, 07 Jul 2009 20:32:07 -0500, Andy > wrote:
>>
>>>sf said...
>>>
>>>> A regular CI pan (no ridges required) works just fine.
>>>
>>>
>>>That reminds me. An acquaintance who was a cook at Outback Steakhouse
>>>once told me that they cooked their steaks on a steel grill and would
>>>use branding irons to apply bbq grill marks. I never ate there again.
>>
>> So you DID eat there BEFORE you knew that,
>> and ONLY quit eating there, NOT because of the taste,
>> but because they DIDN'T use a 'real' grill??
>>
>> That sounds, well, STUPID!!
>>
>
> bingo.
>
> you pal,
> blake


HA! At least I'm not Blake "no legs" stupid.

On Jul 8, 4:25*am, Andy > wrote:
> The Other Guy said...
>
>
>
> > On Tue, 07 Jul 2009 20:32:07 -0500, Andy > wrote:
>
> >>sf said...
>
> >>> A regular CI pan (no ridges required) works just fine.
>
> >>That reminds me. An acquaintance who was a cook at Outback Steakhouse
> >>once told me that they cooked their steaks on a steel grill and would
> >>use branding irons to apply bbq grill marks. I never ate there again.
>
> > So you DID eat there BEFORE you knew that,
> > and ONLY quit eating there, NOT because of the taste,
> > but because they DIDN'T use a 'real' grill??
>
> > That sounds, well, STUPID!!
>
> You forgot "imho." ya BUM!!!
>
> Even the boomerangs on the walls were fake, just for decoration. I
> inspected them, being a professional boomerang thrower and they had no
> leading and trailing edges. They were nothing more than painted sticks.
>
"Professional boomerang thrower"????

Please explain.

--Bryan

Bobo Bonobo® said...

> "Professional boomerang thrower"????
>
> Please explain.


http://www.usba.org/

Andy

On Jul 8, 11:55*am, Andy > wrote:
> Bobo Bonobo® said...
>
> > "Professional boomerang thrower"????
>
> > Please explain.
>
> http://www.usba.org/

That doesn't explain "professional." Are there sponsorship deals or
what?
>
> Andy

--Bryan

On Jul 5, 11:45*pm, "Michael" >
wrote:

> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. *They're much better suited to indirect cooking.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.

Use lump charcoal instead of briquettes and you might change your
mind.

Cam

Bobo Bonobo® said...

> On Jul 8, 11:55*am, Andy > wrote:
>> Bobo Bonobo® said...
>>
>> > "Professional boomerang thrower"????
>>
>> > Please explain.
>>
>> http://www.usba.org/
>
> That doesn't explain "professional." Are there sponsorship deals or
> what?
>>
>> Andy
>
> --Bryan


We pay entry fees to play for money prizes and trophies.

Andy

In article >,
sf > wrote:

> On Tue, 07 Jul 2009 20:37:59 -0500, Omelet >
> wrote:
>
> >Ever since I've started CI pan frying steaks in Grapeseed instead of
> >Olive Oil, that problem has gone away. :-) Coconut oil works pretty
> >well too.
>
> This is worse than olive oil... we dot the steak with buttah!

Recent research shows a ton of health benefits using coconut oil, and
it's delicious. ;-d

Talk about a turn of events...

If I eat steak with butter, it's after it's cooked. <eg>
--
Peace! Om

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


Subscribe:

On Jul 5, 6:07*pm, Bobo Bonobo® > wrote:
> On Jul 5, 3:41*pm, (Steve Pope) wrote:
>
>
>
> > R Reid > wrote:
> > >I am new to cooking in a way LOL I am 24 just getting my own place.
> > >Like a lot of people I like my steaks now and then.
> > >Is there a way to make them tender when cooking or whats the best piece
> > >to buy in the food stores?
>
> > Here's my opinion:
>
> > If you are in the U.S., and wish to spend the money on a really
> > good steak, there are basically two ways to go: a New York steak
> > (also called a strip steak), or a rib-eye (sometimes called
> > a Market Steak). *The rib-eye has larger areas of fattiness
> > and for this reason many people prefer a New York, but the
> > rib-eye also has a little more flavor.
>
> > If you go with either of the above, and they are USDA choice
> > or better, then you're in good shape and you do not need to
> > tenderize them. *
>
> > There are other options, such as grass-fed beef, if you want
> > to fine-tune your selection -- the grass-fed is even more
> > flavorful but not as tender. *And there are other cuts
> > of steak, including filet mignon, T-bone, porterhouse, and
> > bavette, but for an initial foray into doing this I'd
> > stick with New York or rib-eye.
>
> > Any good-quality U.S. supermarket with a meat counter that's
> > doing decent turnover will be able to sell you exactly what
> > you want.
>
> > There are of course different ways to cook a steak but pan-frying
> > in a cast iron (or other heavy) skillet works perfectly.
>
> "Perfectly?" *Pan frying is this thing you do when for one reason or
> another it is not practical to grill over wood, lump, or even gas.
> Would you *really* just as soon have a pan fried steak as one grilled
> over wood?

Yes, and I prefer my pork chops fried as well. I've never really
understood this passion for grilling everything. In fact, grilling a
hot dog is an excellent way to ruin a good hot dog.

On Wed, 08 Jul 2009 14:04:42 -0500, Omelet >
wrote:

>Recent research shows a ton of health benefits using coconut oil, and
>it's delicious. ;-d

I need to look for it again. Where do you buy yours? The one time I
bought it, it was hard to find and expensive. I kept it around
practically forever but didn't use it because it was considered
"unhealthy" at the time. Hard/hydrogenated coconut oil makes an
excellent hardener for chocolate coatings, btw.

Hubby is worried about saturated fats and hydrogenated coconut oil
might have trans fats too.

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

"John Kane" writes:
>
> Yes, and I prefer my pork chops fried as well.
> I've never really understood this passion for grilling everything.

Do you really believe these people light off a grill to cook two burgers,
two chops, even a couple small steaks.

> In fact, grilling a hot dog is an excellent way to ruin a good hot dog.

Agreed... more often than not no matter how careful one is fiddling moving
them about, flipping and turning, the heat from a grill is too intense and
bursts the dog. I much prefer dogs slooowly simmered (removes substantial
curing salts and fat) then browned a bit in a pan... flavor is not lost
because dogs are overly seasoned, in fact they were originally meant to be
simmered, until some cubscout stuck them with a stick and burnt them over a
campfire. And again, no normal brained person is going to light a grill to
cook a couple three dogs.

In article >,
sf > wrote:

> On Wed, 08 Jul 2009 14:04:42 -0500, Omelet >
> wrote:
>
> >Recent research shows a ton of health benefits using coconut oil, and
> >it's delicious. ;-d
>
> I need to look for it again. Where do you buy yours?

Grocery Store (HEB). Lou Ana Coconut oil. Wal-mart often sells it too.
Like with Olive Oil, there are supposed to be better benefits from extra
virgin cold pressed. <g> But I don't buy in to that (YMMV).

> The one time I
> bought it, it was hard to find and expensive. I kept it around
> practically forever but didn't use it because it was considered
> "unhealthy" at the time. Hard/hydrogenated coconut oil makes an
> excellent hardener for chocolate coatings, btw.
>
> Hubby is worried about saturated fats and hydrogenated coconut oil
> might have trans fats too.

I understand, totally. :-) But at the moment at least, its' very
google-able for heart healthy benefits:

http://tinyurl.com/create.php

I first ran across the concept from one of Dr. Ben Kim's Newsletters:

http://drbenkim.com/

I subscribe. :-) And was not too surprised considering my leaning
towards Atkins.

<https://www.drbenkim.com/sunshop/index.php?l=product_detail&p=60>

Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
higher smoke point. Not bad for shrimp and other seafood too. I still
tend to use Grapeseed for expensive steaks.

I do not generally do a lot of frying anymore tho', but Coconut (the
brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
Liter around here.

I honestly don't go thru maybe 3 liters of oil per year anymore,
including Olive, Grapeseed, Coconut and Peanut. Most of my food is
Electrogrilled, steamed, or microwaved. Butter is used at the rate of
about 1 lb. maybe every 2 months and dad eats most of it. I hardly
touch the stuff except for flavoring from time to time in small amounts.
I sometimes think I was avoiding fat too much.

And I have managed to recently accelerate my weight loss by INCREASING
the amount of fat calories in my diet. I stalled out in May for a
month. Played around with the Atkins fat fast (5 days on, weekends
protein only) the last 2 weeks in June and went from 207 to 195
as of last night. :-)

I love Atkins.

My last triglyceride reading as of last Friday night was 67. I still
have a bit of an issue with total Cholesterol (230) but my last visit to
the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
per day then re-test in 6 weeks. I'm complying...
--
Peace! Om

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


Subscribe:

On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
wrote:

>Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
>higher smoke point. Not bad for shrimp and other seafood too. I still
>tend to use Grapeseed for expensive steaks.
>
>I do not generally do a lot of frying anymore tho', but Coconut (the
>brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
>Liter around here.

OK, I was going to ask you if you used the liquid or hard stuff...
according to what I've read, the hydrogenated stuff has a higher smoke
point than liquid.
>
>I honestly don't go thru maybe 3 liters of oil per year anymore,
>including Olive, Grapeseed, Coconut and Peanut. Most of my food is
>Electrogrilled, steamed, or microwaved. Butter is used at the rate of
>about 1 lb. maybe every 2 months and dad eats most of it. I hardly
>touch the stuff except for flavoring from time to time in small amounts.
>I sometimes think I was avoiding fat too much.
>
>And I have managed to recently accelerate my weight loss by INCREASING
>the amount of fat calories in my diet. I stalled out in May for a
>month. Played around with the Atkins fat fast (5 days on, weekends
>protein only) the last 2 weeks in June and went from 207 to 195
>as of last night. :-)

Congratulations
>
>I love Atkins.

I've been looking at South Beach lately, not very hard... but
considering it. I'm not a dieter.
>
>My last triglyceride reading as of last Friday night was 67. I still
>have a bit of an issue with total Cholesterol (230) but my last visit to
>the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
>per day then re-test in 6 weeks. I'm complying...

Flax seed oil? Sounds like it's pill form. Do you take any type of
fish oil?

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

On Jul 8, 4:01*pm, sf > wrote:
> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
>
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.
>
Om is an Atkins fan, and Atkins pointed out the dangers of
hydrogenated oils more than 30 years ago. Only idiots use that stuff
these days.

--Bryan

On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> wrote:

>Om is an Atkins fan, and Atkins pointed out the dangers of
>hydrogenated oils more than 30 years ago. Only idiots use that stuff
>these days.

It sounds like she's using the liquid form, but that one doesn't have
a very high smoke point... so I'm thoroughly confused.

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

On Wed, 8 Jul 2009 10:28:19 -0700 (PDT), Cam in Toronto
> wrote:

>On Jul 5, 11:45*pm, "Michael" >
>wrote:
>
>> Webers are hard to get hot enough to cook a steak properly as the coals are
>> so far away from the grill, especially if you only use the amount of coals
>> you can fit in a chimney. *They're much better suited to indirect cooking.
>>
>> A castiron ridged grill does a better job, whether on a barbie or inside.
>
>Use lump charcoal instead of briquettes and you might change your
>mind.
>
or use mesquite briquettes. They burn hotter.

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

On Wed, 8 Jul 2009 12:21:35 -0700 (PDT), John Kane
> wrote:

>In fact, grilling a
>hot dog is an excellent way to ruin a good hot dog.

I prefer my hot dogs blackened. Fire is a good a method as any.

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

sf wrote:
>
> or use mesquite briquettes. They burn hotter.

Yes, but I've noticed the briquettes also emit
more sparks. Where I live, fire control is
important. When I barbeque, I always hose down
the surrounding area for 10-20 feet to ensure
sparks or burning embers don't land on any
combustible material.

Mesquite charcoal chunks, i.e. pieces of wood
that have been carbonized, do not emit these
sparks.

In article >,
sf > wrote:

> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
> >
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.

I've only ever seen the solid here. I've not seen a liquid form even on
line??? Mine turns to liquid when it gets slightly warmed. I keep it
next to the stove so the ambient heat from the burner nearby will melt
it so I can pour it. Seems to have a low melting point.

> >
> >I honestly don't go thru maybe 3 liters of oil per year anymore,
> >including Olive, Grapeseed, Coconut and Peanut. Most of my food is
> >Electrogrilled, steamed, or microwaved. Butter is used at the rate of
> >about 1 lb. maybe every 2 months and dad eats most of it. I hardly
> >touch the stuff except for flavoring from time to time in small amounts.
> >I sometimes think I was avoiding fat too much.
> >
> >And I have managed to recently accelerate my weight loss by INCREASING
> >the amount of fat calories in my diet. I stalled out in May for a
> >month. Played around with the Atkins fat fast (5 days on, weekends
> >protein only) the last 2 weeks in June and went from 207 to 195
> >as of last night. :-)
>
> Congratulations

Danke. Breaking that 200 lb. barrier was a bitch. <g>

> >
> >I love Atkins.
>
> I've been looking at South Beach lately, not very hard... but
> considering it. I'm not a dieter.

Meh. Atkins and South Beach are lifestyles. A permanent change was in
order for me, and it means healthier eating over all for the most part.

Diets don't work. Period. Not on the long haul.

Funny thing too. Many seem to think low carbing is so restrictive. If
anything, I've broadened my veggie horizon and gotten more creative with
meat preparation due to sheer boredom initially. <g>

I now eat a much, much greater variety than I ever have before when my
base diet was based on starch. I love the produce section, especially
at the asian market!

> >
> >My last triglyceride reading as of last Friday night was 67. I still
> >have a bit of an issue with total Cholesterol (230) but my last visit to
> >the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
> >per day then re-test in 6 weeks. I'm complying...
>
> Flax seed oil? Sounds like it's pill form. Do you take any type of
> fish oil?

The Flax oil I take is in gelcap form, yes.
Fish oil makes me nauseous. Can't stand the stuff.
It IS better, but I can't live my life nauseated. ;-p
--
Peace! Om

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


Subscribe:

In article
>,
Bobo Bonobo® > wrote:

> On Jul 8, 4:01*pm, sf > wrote:
> > On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> > wrote:
> >
> > >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> > >higher smoke point. Not bad for shrimp and other seafood too. I still
> > >tend to use Grapeseed for expensive steaks.
> >
> > >I do not generally do a lot of frying anymore tho', but Coconut (the
> > >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> > >Liter around here.
> >
> > OK, I was going to ask you if you used the liquid or hard stuff...
> > according to what I've read, the hydrogenated stuff has a higher smoke
> > point than liquid.
> >
> Om is an Atkins fan, and Atkins pointed out the dangers of
> hydrogenated oils more than 30 years ago. Only idiots use that stuff
> these days.
>
> --Bryan

As far as I know, the coconut oil I use is not hydrogenated.
--
Peace! Om

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


Subscribe:

"Omelet" > wrote in message
news
>
> The Flax oil I take is in gelcap form, yes.
> Fish oil makes me nauseous. Can't stand the stuff.
> It IS better, but I can't live my life nauseated. ;-p
> --

I'd rather have my fish oil in a good schmaltz herring which as I have said
before I just can't get here

They have been selling flax seed in large bags in my supermarket. I've
found they make really nice thickener substitutes. Eg recently where the
recipe for chili called for barley, which I have never really liked, I threw
in some flax seed. It ended up giving it a really neat texture without
changing the flavor of the dish

mk5000

"now see I'm mommy
and that makes you papi
and that makes us lovey ow
mmm papa mmm papa"==Britney spears

"Andy" > wrote in message ...
> blake murphy said...
>
>> On Tue, 07 Jul 2009 23:43:09 -0700, The Other Guy wrote:
>>
>>> On Tue, 07 Jul 2009 20:32:07 -0500, Andy > wrote:
>>>
>>>>sf said...
>>>>
>>>>> A regular CI pan (no ridges required) works just fine.
>>>>
>>>>
>>>>That reminds me. An acquaintance who was a cook at Outback Steakhouse
>>>>once told me that they cooked their steaks on a steel grill and would
>>>>use branding irons to apply bbq grill marks. I never ate there again.
>>>
>>> So you DID eat there BEFORE you knew that,
>>> and ONLY quit eating there, NOT because of the taste,
>>> but because they DIDN'T use a 'real' grill??
>>>
>>> That sounds, well, STUPID!!
>>>
>>
>> bingo.
>>
>> you pal,
>> blake
>
>
> HA! At least I'm not Blake "no legs" stupid.
>

Brilliant, Andy. Absolutely brilliant.

Paco said...

> Brilliant, Andy. Absolutely brilliant.


Go back to alt.food.fast-food where you belong.

On Wed, 08 Jul 2009 11:34:37 -0500, Andy wrote:

> blake murphy said...
>
>> On Tue, 07 Jul 2009 23:43:09 -0700, The Other Guy wrote:
>>
>>> On Tue, 07 Jul 2009 20:32:07 -0500, Andy > wrote:
>>>
>>>>sf said...
>>>>
>>>>> A regular CI pan (no ridges required) works just fine.
>>>>
>>>>
>>>>That reminds me. An acquaintance who was a cook at Outback Steakhouse
>>>>once told me that they cooked their steaks on a steel grill and would
>>>>use branding irons to apply bbq grill marks. I never ate there again.
>>>
>>> So you DID eat there BEFORE you knew that,
>>> and ONLY quit eating there, NOT because of the taste,
>>> but because they DIDN'T use a 'real' grill??
>>>
>>> That sounds, well, STUPID!!
>>>
>>
>> bingo.
>>
>> you pal,
>> blake
>
> HA! At least I'm not Blake "no legs" stupid.

why you think this is an insult is a mystery to me. oh, right - you're
stupid.

blake