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

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.

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

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.

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

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

On Wed, 08 Jul 2009 11:55:36 -0500, Andy wrote:

> Bobo Bonobo® said...
>
>> "Professional boomerang thrower"????
>>
>> Please explain.
>
> http://www.usba.org/
>
> Andy

yes, it's a complete and total shock that restaurant wall decorations are
not fully functional items. i suggest you call the police. there must be
an element of fraud here somewhere.

blake

blake murphy said...

> On Wed, 08 Jul 2009 11:55:36 -0500, Andy wrote:
>
>> Bobo Bonobo® said...
>>
>>> "Professional boomerang thrower"????
>>>
>>> Please explain.
>>
>> http://www.usba.org/
>>
>> Andy
>
> yes, it's a complete and total shock that restaurant wall decorations are
> not fully functional items. i suggest you call the police. there must
be
> an element of fraud here somewhere.
>
> blake


"No legs" murphy,

Plain & Simple: You're a friggin' idiot!!!

If they can stamp out bogus boomerangs, it stands to reason they can stamp
out real boomerangs.

Your imperfect perceptions don't cease to amaze me.

Andy

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.

"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 Thu, 09 Jul 2009 03:47:33 -0500, Andy wrote:

> Paco said...
>
>> Brilliant, Andy. Absolutely brilliant.
>
> Go back to alt.food.fast-food where you belong.

just where is it you belong, andy?

blake

"Andy" > wrote in message ...
> Paco said...
>
>> Brilliant, Andy. Absolutely brilliant.
>
>
> Go back to alt.food.fast-food where you belong.
>

No.

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

On Thu, 09 Jul 2009 16:17:13 GMT, blake murphy
> wrote:

>On Wed, 08 Jul 2009 11:34:37 -0500, Andy wrote:
>>
>> 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.
>
Stepping between Andy and blake.... Boys, boys - play nice!


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

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, 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.

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 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.

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.

"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 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