Last night's dinner, fresh ground top round steaks and onions. . . one for
me, one for the pusses.

12 ounce steaks:
http://i29.tinypic.com/26094dk.jpg

Perfectly cooked, medium rare
http://i28.tinypic.com/j5grxf.jpg

Didn't need any stinkin' buns.

On Aug 6, 5:52*am, "brooklyn1" > wrote:
> Last night's dinner, fresh ground top round steaks and onions. . . one for
> me, one for the pusses.
>
> 12 ounce steaks:http://i29.tinypic.com/26094dk.jpg
>
> Perfectly cooked, medium rarehttp://i28.tinypic.com/j5grxf.jpg
>
> Didn't need any stinkin' buns.

But maybe some pan sauce: remove meat, add butter and minced
shallots, saute briefly, then deglaze with red or white wine
(whichever is open), scraping up all the good pan fond, a little more
butter to finish, and pour over meat. Even when you already have some
caramelized onions, this is well worth the two minutes it takes. -
aem

On Thu, 06 Aug 2009 12:52:41 GMT, brooklyn1 wrote:

> Last night's dinner, fresh ground top round steaks and onions. . . one for
> me, one for the pusses.
>
> 12 ounce steaks:
> http://i29.tinypic.com/26094dk.jpg
>
> Perfectly cooked, medium rare
> http://i28.tinypic.com/j5grxf.jpg
>
> Didn't need any stinkin' buns.

Why are there all those dark brown specs in there - like part of the
meat was rotten? Fresh ground rotten meat is what that is.

-sw

"aem" > wrote in message
...
On Aug 6, 5:52 am, "brooklyn1" > wrote:
> Last night's dinner, fresh ground top round steaks and onions. . . one for
> me, one for the pusses.
>
> 12 ounce steaks:http://i29.tinypic.com/26094dk.jpg
>
> Perfectly cooked, medium rarehttp://i28.tinypic.com/j5grxf.jpg
>
> Didn't need any stinkin' buns.

But maybe some pan sauce: remove meat, add butter and minced
shallots, saute briefly, then deglaze with red or white wine
(whichever is open), scraping up all the good pan fond, a little more
butter to finish, and pour over meat. Even when you already have some
caramelized onions, this is well worth the two minutes it takes. -
aem

I could have but I really don't like a pan sauce with ground beef steaks.
Fresh ground beef (was ground like 10 minutes before cooking) cooked to
barely medium rare is very tasty and is plenty juicy enough, and I also
share with my cats so I try to keep foods basic. Were those pattys prepped
like meat loaf (with filler) then a gravy would be nice. I don't like a
good beef steak with any sauce, really just s n' p is all, the onions are a
little plus. And I could have grilled them but I already dirtied the pan
for the onions. Anyway at least yours is constructive criticism, which I
always appreciate... now my day wouldn't be complete without hearing what BS
the sqwartz has to spew... his response is next, gotta wait'll I collect
myself and stop laughing in anticipation before I click on it. LOL

On Thu, 06 Aug 2009 21:38:35 GMT, "brooklyn1"
> wrote:

>
>"aem" > wrote in message
...
>On Aug 6, 5:52 am, "brooklyn1" > wrote:
>> Last night's dinner, fresh ground top round steaks and onions. . . one for
>> me, one for the pusses.
>>
>> 12 ounce steaks:http://i29.tinypic.com/26094dk.jpg
>>
>> Perfectly cooked, medium rarehttp://i28.tinypic.com/j5grxf.jpg
>>
>> Didn't need any stinkin' buns.
>
>But maybe some pan sauce: remove meat, add butter and minced
>shallots, saute briefly, then deglaze with red or white wine
>(whichever is open), scraping up all the good pan fond, a little more
>butter to finish, and pour over meat. Even when you already have some
>caramelized onions, this is well worth the two minutes it takes. -
>aem
>
>I could have but I really don't like a pan sauce with ground beef steaks.
>Fresh ground beef (was ground like 10 minutes before cooking) cooked to
>barely medium rare is very tasty and is plenty juicy enough, and I also
>share with my cats so I try to keep foods basic. Were those pattys prepped
>like meat loaf (with filler) then a gravy would be nice. I don't like a
>good beef steak with any sauce, really just s n' p is all, the onions are a
>little plus. And I could have grilled them but I already dirtied the pan
>for the onions. Anyway at least yours is constructive criticism, which I
>always appreciate... now my day wouldn't be complete without hearing what BS
>the sqwartz has to spew... his response is next, gotta wait'll I collect
>myself and stop laughing in anticipation before I click on it. LOL
>
>

--- > read/post to usenet, Less spam
http://sub-sys.com/f

"Sqwertz" wrote:
> brooklyn1 wrote:
>
>> Last night's dinner, fresh ground top round steaks and onions. . . one
>> for
>> me, one for the pusses.
>>
>> 12 ounce steaks:
>> http://i29.tinypic.com/26094dk.jpg
>>
>> Perfectly cooked, medium rare
>> http://i28.tinypic.com/j5grxf.jpg
>>
>> Didn't need any stinkin' buns.
>
> Why are there all those dark brown specs in there - like part of the
> meat was rotten? Fresh ground rotten meat is what that is.
>
>
"specs" are construction data. What dark brown specks, where, I see no
dark brown specks... if you mean why does the pan look used with the
uncooked meat, then look up a bit to that dish of onions, cooked those
first. And after forming the patties I placed them between sheets of waxed
paper until I finished futzing with the onions, so they look kind of
pressed/shiny on that surface but the waxed paper does that. And I did
sprinkle a bit of kosher salt and ground some plack pepper on them while in
the pan too, maybe those are the specks you mean. And in the second picture
the residue from cooking the onions has gotten quite dark, can see the bits
at the end of the spatula too... but I see no point in washing the pan
twice. I make exactly this dish many times each year, always all in one pan.
The only spots I see in that second picture are those small bubbles in the
frying oil, that pan is pretty hot, put a nice crust on those burgers. I
really don't know what specks you mean, when meat is fried it gets brown...
shrug... if you think that pan is brown you should see my grill grates after
cooking a bunch of stuff. Those burgers turned out a perfect medium rare,
can even see the red oozing in one spot. I didn't take a picture plated
because I really messed up the plate with transfering both those huge
burgers and reheated onions trying to leave as much oil as I could behind...
was going to until I realized the comments I'd hear over the dribbled
smeared
plate, the cats swarming around, and what I hog I am because those two
burgers barely fit side by side in the full sized
dinner plate. I broke up half of one for my cats and put their other half
in the fridge... the plate was really messy by then, but it sure tasted
good. I guess I coulda faked things setting it up for the foodtv crowd but
by then my perfect burger would be cold, the only extra time I took was to
freshen my Crystal Palace vodka and ruby red. The real lesson here is that
everyone needs a meat grinder, a decent meat grinder, not one of those
stinkin' plastic KA mini meat smearers.

On Thu, 06 Aug 2009 12:52:41 GMT, "brooklyn1"
> wrote:

>Last night's dinner, fresh ground top round steaks and onions. . . one for
>me, one for the pusses.
>
>12 ounce steaks:
>http://i29.tinypic.com/26094dk.jpg
>
>Perfectly cooked, medium rare
>http://i28.tinypic.com/j5grxf.jpg
>
>Didn't need any stinkin' buns.

Middle of summer and you pan fry burgers. Freak. You even have an
entry level grill to use.

Lou

"Lou Decrass" wrote:
> "brooklyn1" wrote:
>
>>Last night's dinner, fresh ground top round steaks and onions. . . one for
>>me, one for the pusses.
>>
>>12 ounce steaks:
>>http://i29.tinypic.com/26094dk.jpg
>>
>>Perfectly cooked, medium rare
>>http://i28.tinypic.com/j5grxf.jpg
>>
>>Didn't need any stinkin' buns.
>
> Middle of summer and you pan fry burgers. Freak. You even have an
> entry level grill to use.
>
>

If you had even entry level cooking ability you'd realize that dish can't
very easily be cooked on any grill.

It's not easy to caramelize onions on a grill.
And the pan is for deglazing all the good bits when reheating the onions.

Even on a grill one still needs the pan. duh

And so far I've seen not anything you've cooked... you can't cook
(obviously), and you have NO grill... you're not even a real person, you're
a whole bunch of very ignorant sock puppets... there are quite a few here
with sock puppet handles, they're the ones who post from a halfway house...
Lew D Crass.

On Thu, 06 Aug 2009 22:32:16 -0500, Lou Decruss wrote:

> On Thu, 06 Aug 2009 12:52:41 GMT, "brooklyn1"
> > wrote:
>
>>Last night's dinner, fresh ground top round steaks and onions. . . one for
>>me, one for the pusses.
>>
>>12 ounce steaks:
>>http://i29.tinypic.com/26094dk.jpg
>>
>>Perfectly cooked, medium rare
>>http://i28.tinypic.com/j5grxf.jpg
>>
>>Didn't need any stinkin' buns.
>
> Middle of summer and you pan fry burgers. Freak. You even have an
> entry level grill to use.
>
> Lou

since we all know sheldon is a superman, i don't see why he didn't just zap
'em with his heat vision.

your pal,
blake

On Thu, 06 Aug 2009 22:39:55 GMT, brooklyn1 wrote:

> "Sqwertz" wrote:
>> brooklyn1 wrote:
>>
>>> Last night's dinner, fresh ground top round steaks and onions. . . one
>>> for
>>> me, one for the pusses.
>>>
>>> 12 ounce steaks:
>>> http://i29.tinypic.com/26094dk.jpg
>>>
>>> Perfectly cooked, medium rare
>>> http://i28.tinypic.com/j5grxf.jpg
>>>
>>> Didn't need any stinkin' buns.
>>
>> Why are there all those dark brown specs in there - like part of the
>> meat was rotten? Fresh ground rotten meat is what that is.
>>
>>
> "specs" are construction data. What dark brown specks, where, I see no
> dark brown specks... if you mean why does the pan look used with the
> uncooked meat, then look up a bit to that dish of onions, cooked those
> first.

I mean _in the meat_, dumbass. You telling to tell us parts of that
meat ain't brown?

-sw

"Sqwertz" > wrote in message
...
> On Thu, 06 Aug 2009 22:39:55 GMT, brooklyn1 wrote:
>
>> "Sqwertz" wrote:
>>> brooklyn1 wrote:
>>>
>>>> Last night's dinner, fresh ground top round steaks and onions. . . one
>>>> for
>>>> me, one for the pusses.
>>>>
>>>> 12 ounce steaks:
>>>> http://i29.tinypic.com/26094dk.jpg
>>>>
>>>> Perfectly cooked, medium rare
>>>> http://i28.tinypic.com/j5grxf.jpg
>>>>
>>>> Didn't need any stinkin' buns.
>>>
>>> Why are there all those dark brown specs in there - like part of the
>>> meat was rotten? Fresh ground rotten meat is what that is.
>>>
>>>
>> "specs" are construction data. What dark brown specks, where, I see no
>> dark brown specks... if you mean why does the pan look used with the
>> uncooked meat, then look up a bit to that dish of onions, cooked those
>> first.
>
> I mean _in the meat_, dumbass. You telling to tell us parts of that
> meat ain't brown?
>
>
Your head is brown, from being up your ass. You been eating too many
golden arches boogers, those miserable grey slivers.