Steak is on sale each week in the US at just about every
stupidmarket... last week it was Porterhouse, this week I got Boneless
Strip Steak:
http://i52.tinypic.com/atlyqb.jpg

I like lots of onions with my steak, here's a little trick for
draining the fat from the fried onions, leave pan on a slant for a few
minutes:
http://i51.tinypic.com/wkmhp1.jpg

Remove the onions to a plate and fry the steak... just s n'p:
http://i56.tinypic.com/116jsm0.jpg

Reheated the onions while the steak rested:
http://i56.tinypic.com/35ba3oo.jpg

I don't like bloody raw, I like med ra
http://i55.tinypic.com/29bimpw.jpg

I had homemade tomato vegetable soup with tube steak coins for lunch
so I decided to have the steak alone... I can honestly say that this
was the best tasting most tender steak I've had since I can't remember
when... screw that expensive resto steak, usually loaded with fat and
gristle and not very tasty.

I spent the past two full days mowing, so I deserved a good dinner.
It's been very hot and dry here for a month but I still have some
green but not much:
http://i54.tinypic.com/ip62xl.jpg

Yesterday afternoon I hauled water to all my newly planted trees. But
this evening it's raining, YAY! I guess stripping off all my clothes
and doing my rain dance scared Mother Nature. LOL

Brooklyn1 wrote:
> Steak is on sale each week in the US at just about every
> stupidmarket... last week it was Porterhouse, this week I got Boneless
> Strip Steak:
> http://i52.tinypic.com/atlyqb.jpg
>
> I like lots of onions with my steak, here's a little trick for
> draining the fat from the fried onions, leave pan on a slant for a few
> minutes:
> http://i51.tinypic.com/wkmhp1.jpg
>
> Remove the onions to a plate and fry the steak... just s n'p:
> http://i56.tinypic.com/116jsm0.jpg
>
> Reheated the onions while the steak rested:
> http://i56.tinypic.com/35ba3oo.jpg
>
> I don't like bloody raw, I like med ra
> http://i55.tinypic.com/29bimpw.jpg
>
> I had homemade tomato vegetable soup with tube steak coins for lunch
> so I decided to have the steak alone... I can honestly say that this
> was the best tasting most tender steak I've had since I can't remember
> when... screw that expensive resto steak, usually loaded with fat and
> gristle and not very tasty.
>
> I spent the past two full days mowing, so I deserved a good dinner.
> It's been very hot and dry here for a month but I still have some
> green but not much:
> http://i54.tinypic.com/ip62xl.jpg
>
> Yesterday afternoon I hauled water to all my newly planted trees. But
> this evening it's raining, YAY! I guess stripping off all my clothes
> and doing my rain dance scared Mother Nature. LOL

That sure looks better than my very expensive pork chop!

--
Jean B.

"Brooklyn1" <Gravesend1> wrote in message
...
> Steak is on sale each week in the US at just about every


I sure hope "Jill's" is the name of a meat market I don't run out and
buy steaks all the time. But if I did, porterhouse would be the way to go.
You get two good cuts from a nice sized porterhouse: the ribeye and the
strip steak. Cut them off and you've got a t-bone. It's funny how they
charge more for t-bone than they do porterhouse. At least they used to. I
don't know. I don't eat much steak these days.

Jill

On 06/08/2011 11:19 PM, jmcquown wrote:

>
> I sure hope "Jill's" is the name of a meat market I don't run out and
> buy steaks all the time. But if I did, porterhouse would be the way to
> go. You get two good cuts from a nice sized porterhouse: the ribeye and
> the strip steak. Cut them off and you've got a t-bone. It's funny how
> they charge more for t-bone than they do porterhouse. At least they used
> to. I don't know. I don't eat much steak these days.
>

In my neck of the woods they usually charge more for Porterhouse than Tbone.

On 06/08/2011 11:19 PM, jmcquown wrote:
>
>>
>> I sure hope "Jill's" is the name of a meat market I don't run out and
>> buy steaks all the time. But if I did, porterhouse would be the way to
>> go. You get two good cuts from a nice sized porterhouse: the ribeye and
>> the strip steak.


There is no ribeye, but a tenderloin.
In case anyone is wondering where the difference between porterhouse and
T-bone comes in:
The US Department of Agriculture's Institutional Meat Purchase
Specifications state that the tenderloin of a porterhouse must be at least
1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at
least 0.5 inches (13 mm).

On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
> wrote:

> In my neck of the woods they usually charge more for Porterhouse than Tbone.

Same here, always have too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 8/7/2011 5:13 PM, Ed Pawlowski wrote:
> There is no ribeye, but a tenderloin.
> In case anyone is wondering where the difference between porterhouse and
> T-bone comes in:
> The US Department of Agriculture's Institutional Meat Purchase
> Specifications state that the tenderloin of a porterhouse must be at
> least 1.25 inches (32 mm) thick at its widest, while that of a T-bone
> must be at least 0.5 inches (13 mm).

They didn't tell that to my Giant. I just got a porterhouse on sale for
$5.99 and the filet part sure wasn't 1.25" at the widest. It was still
really good.

--
Cheryl
Come carpe diem baby - Metallica

On Sun, 7 Aug 2011 17:13:37 -0400, "Ed Pawlowski" >
wrote:

> that of a T-bone must be at least 0.5 inches (13 mm).
>
So, what do they call a T-bone with less than 0.5 of tenderloin?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>On Sun, 7 Aug 2011 17:13:37 -0400, "Ed Pawlowski" >

>> that of a T-bone must be at least 0.5 inches (13 mm).

>So, what do they call a T-bone with less than 0.5 of tenderloin?

A bone-in ribeye? (Just a wild guess.)


Steve

"sf" > wrote in message
...
> On Sun, 7 Aug 2011 17:13:37 -0400, "Ed Pawlowski" >
> wrote:
>
>> that of a T-bone must be at least 0.5 inches (13 mm).
>>
> So, what do they call a T-bone with less than 0.5 of tenderloin?
>


Bone in strip or club steak.

On Sun, 7 Aug 2011 23:23:54 -0400, "Ed Pawlowski" >
wrote:
>
> "sf" > wrote in message
> ...
> > On Sun, 7 Aug 2011 17:13:37 -0400, "Ed Pawlowski" >
> > wrote:
> >
> >> that of a T-bone must be at least 0.5 inches (13 mm).
> >>
> > So, what do they call a T-bone with less than 0.5 of tenderloin?
> >
>
>
> Bone in strip or club steak.

Thanks, I've heard of bone in strip steak. Not that I see them, but
I've heard of them. Never realized that club steak was just another
name for strip steak before this.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
> > wrote:
>
>> In my neck of the woods they usually charge more for Porterhouse than
>> Tbone.
>
> Same here, always have too.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.
>

Don't tell that to the folks who run the meat market in town!

Jill

On Sat, 06 Aug 2011 22:38:31 -0400, "Jean B." > wrote:

>Brooklyn1 wrote:

<snip shemps over priced and over done steak tale>
>
>That sure looks better than my very expensive pork chop!

How much do you have to pay for pork chops?

Lou

On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
> wrote:

>On 06/08/2011 11:19 PM, jmcquown wrote:
>
>>
>> I sure hope "Jill's" is the name of a meat market I don't run out and
>> buy steaks all the time. But if I did, porterhouse would be the way to
>> go. You get two good cuts from a nice sized porterhouse: the ribeye and
>> the strip steak. Cut them off and you've got a t-bone. It's funny how
>> they charge more for t-bone than they do porterhouse. At least they used
>> to. I don't know. I don't eat much steak these days.
>>
>
>In my neck of the woods they usually charge more for Porterhouse than Tbone.

Hit and miss around here. A couple weeks age we bought two beautiful
porterhouse steaks for $3.99 a pound.

Lou

On Mon, 8 Aug 2011 03:12:38 -0400, "jmcquown" >
wrote:

> Don't tell that to the folks who run the meat market in town!

Better for you then. You get two steaks (one just for you, one to
share) and a bone to make into soup.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 08 Aug 2011 08:48:02 -0500, Lou Decruss wrote:

> On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
> > wrote:
>
>>On 06/08/2011 11:19 PM, jmcquown wrote:
>>
>>>
>>> I sure hope "Jill's" is the name of a meat market I don't run out and
>>> buy steaks all the time. But if I did, porterhouse would be the way to
>>> go. You get two good cuts from a nice sized porterhouse: the ribeye and
>>> the strip steak. Cut them off and you've got a t-bone. It's funny how
>>> they charge more for t-bone than they do porterhouse. At least they used
>>> to. I don't know. I don't eat much steak these days.
>>>
>>
>>In my neck of the woods they usually charge more for Porterhouse than Tbone.
>
> Hit and miss around here. A couple weeks age we bought two beautiful
> porterhouse steaks for $3.99 a pound.
>
> Lou

o.k., i'm gonna scream.

your pal,
blake

On Mon, 8 Aug 2011 12:47:50 -0400, blake murphy
> wrote:

> o.k., i'm gonna scream.

I know the feeling well.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>Ed Pawlowski wrote:
>
>>that of a T-bone must be at least 0.5 inches (13 mm).
>>
>So, what do they call a T-bone with less than 0.5 of tenderloin?

Not fully developed... a crispy critter... ie. a 12 year old gal still
in a training bra. LOL

On 08/08/2011 5:22 PM, Brooklyn1 wrote:
> sf wrote:
>> Ed Pawlowski wrote:
>>
>>> that of a T-bone must be at least 0.5 inches (13 mm).
>>>
>> So, what do they call a T-bone with less than 0.5 of tenderloin?
>
> Not fully developed... a crispy critter... ie. a 12 year old gal still
> in a training bra. LOL



Sheldon.... there is is supposed to be a wall to keep thoughts like that
from escaping. It's not even a normal fantasy.

Dave Smith > wrote:
> On 08/08/2011 5:22 PM, Brooklyn1 wrote:
>> sf wrote:
>>> Ed Pawlowski wrote:
>>>
>>>> that of a T-bone must be at least 0.5 inches (13 mm).
>>>>
>>> So, what do they call a T-bone with less than 0.5 of tenderloin?
>>
>> Not fully developed... a crispy critter... ie. a 12 year old gal still
>> in a training bra. LOL
>
>
>
> Sheldon.... there is is supposed to be a wall to keep thoughts like that
> from escaping. It's not even a normal fantasy.

Wall? Normal?

--- Posted via news://freenews.netfront.net/ - Complaints to ---

"Lou Decruss" > wrote
>
> Hit and miss around here. A couple weeks age we bought two beautiful
> porterhouse steaks for $3.99 a pound.
>
> Lou

I've not seen choice grade at that price since about 1965. Even select is
$5 and up.

On Mon, 8 Aug 2011 22:22:55 -0400, "Ed Pawlowski" >
wrote:

> I've not seen choice grade at that price since about 1965. Even select is
> $5 and up.

Not even the one below choice is sold for that very often these days.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 8 Aug 2011 12:47:50 -0400, blake murphy
> wrote:

>On Mon, 08 Aug 2011 08:48:02 -0500, Lou Decruss wrote:
>
>> On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
>> > wrote:
>>
>>>On 06/08/2011 11:19 PM, jmcquown wrote:
>>>
>>>>
>>>> I sure hope "Jill's" is the name of a meat market I don't run out and
>>>> buy steaks all the time. But if I did, porterhouse would be the way to
>>>> go. You get two good cuts from a nice sized porterhouse: the ribeye and
>>>> the strip steak. Cut them off and you've got a t-bone. It's funny how
>>>> they charge more for t-bone than they do porterhouse. At least they used
>>>> to. I don't know. I don't eat much steak these days.
>>>>
>>>
>>>In my neck of the woods they usually charge more for Porterhouse than Tbone.
>>
>> Hit and miss around here. A couple weeks age we bought two beautiful
>> porterhouse steaks for $3.99 a pound.
>>
>> Lou
>
>o.k., i'm gonna scream.

Sorry. There's pro's and con's to every living situation. Forget
fresh caught seafood here but cow, pig and Mirai corn are staples here
at an affordable price.

Lou

On Wed, 10 Aug 2011 08:04:53 -0500, Lou Decruss wrote:

> On Mon, 8 Aug 2011 12:47:50 -0400, blake murphy
> > wrote:
>
>>On Mon, 08 Aug 2011 08:48:02 -0500, Lou Decruss wrote:
>>
>>> On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
>>> > wrote:
>>>
>>>>On 06/08/2011 11:19 PM, jmcquown wrote:
>>>>
>>>>>
>>>>> I sure hope "Jill's" is the name of a meat market I don't run out and
>>>>> buy steaks all the time. But if I did, porterhouse would be the way to
>>>>> go. You get two good cuts from a nice sized porterhouse: the ribeye and
>>>>> the strip steak. Cut them off and you've got a t-bone. It's funny how
>>>>> they charge more for t-bone than they do porterhouse. At least they used
>>>>> to. I don't know. I don't eat much steak these days.
>>>>>
>>>>
>>>>In my neck of the woods they usually charge more for Porterhouse than Tbone.
>>>
>>> Hit and miss around here. A couple weeks age we bought two beautiful
>>> porterhouse steaks for $3.99 a pound.
>>>
>>> Lou
>>
>>o.k., i'm gonna scream.
>
> Sorry. There's pro's and con's to every living situation. Forget
> fresh caught seafood here but cow, pig and Mirai corn are staples here
> at an affordable price.
>
> Lou

well seafood prices here (maryland) are no day at the beach, either. but i
understand what you mean.

but give me some credit - i haven't complained much lately, but rather just
sat here and whimpered quietly.

your pal,
blake

On Aug 6, 11:19*pm, "jmcquown" > wrote:
> "Brooklyn1" <Gravesend1> wrote in message
>
> ...
>
> > Steak is on sale each week in the US at just about every
>
> I sure hope "Jill's" is the name of a meat market *I don't run out and
> buy steaks all the time. *But if I did, porterhouse would be the way to go.
> You get two good cuts from a nice sized porterhouse: the ribeye and the
> strip steak. *Cut them off and you've got a t-bone. *It's funny how they
> charge more for t-bone than they do porterhouse. *At least they used to.. *I
> don't know. *I don't eat much steak these days.
>
> Jill

A bitch and stupid to boot. Porterhouse has nothing to do with ribeye.
Porterhouse a specific type of T-Bone steak, which is the strip on one
side of the bone, the filet on the other. Cut the meat off the bone
and you get 2 steaks and a bone. IDIOT
If the filet side is substantial, it's considered a Porterhouse.
But it's always about you, isn't it?

On Aug 7, 9:56*pm, (Steve Pope) wrote:
> sf > wrote:
> >On Sun, 7 Aug 2011 17:13:37 -0400, "Ed Pawlowski" >
> >> that of a T-bone must be at least 0.5 inches (13 mm).
> >So, what do they call a T-bone with less than 0.5 of tenderloin?
>
> A bone-in ribeye? *(Just a wild guess.)
>
> Steve

Bone in strip. The ribeye has nothing to do with t-bone.

On Aug 8, 3:12*am, "jmcquown" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 07 Aug 2011 11:07:25 -0400, Dave Smith
> > > wrote:
>
> >> In my neck of the woods they usually charge more for Porterhouse than
> >> Tbone.
>
> > Same here, always have too.
>
> > --
>
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Don't tell that to the folks who run the meat market in town!
>
> Jill

then find a meat market that's not run by idiots. oh wait, you would
feel out of place there. nevermind.

On Aug 6, 11:19*pm, "jmcquown" > wrote:
> "Brooklyn1" <Gravesend1> wrote in message
>
> ...
>
> > Steak is on sale each week in the US at just about every
>
> I sure hope "Jill's" is the name of a meat market *I don't run out and
> buy steaks all the time. *But if I did, porterhouse would be the way to go.
> You get two good cuts from a nice sized porterhouse: the ribeye and the
> strip steak. *Cut them off and you've got a t-bone. *It's funny how they
> charge more for t-bone than they do porterhouse. *At least they used to.. *I
> don't know. *I don't eat much steak these days.
>
> Jill

if you don't know how much, why did you reply you stupid bitch?

On Aug 6, 11:19*pm, "jmcquown" > wrote:
> "Brooklyn1" <Gravesend1> wrote in message
>
> ...
>
> > Steak is on sale each week in the US at just about every
>
> I sure hope "Jill's" is the name of a meat market *I don't run out and
> buy steaks all the time. *But if I did, porterhouse would be the way to go.
> You get two good cuts from a nice sized porterhouse: the ribeye and the
> strip steak. *Cut them off and you've got a t-bone. *It's funny how they
> charge more for t-bone than they do porterhouse. *At least they used to.. *I
> don't know. *I don't eat much steak these days.
>
> Jill

a bitch and stupid to boot. ribeye has nothing to do with t-bone
steak. it's a strip steak and a filet.
the size of which determines whether it's a porterhouse or just a
tbone. if you remove the bone, you have 2 steaks and a bone.

---- > wrote:

>On Aug 7, 9:56*pm, (Steve Pope) wrote:

>> sf > wrote:

>> >So, what do they call a T-bone with less than 0.5 of tenderloin?
>>
>> A bone-in ribeye? *(Just a wild guess.)
>>
>Bone in strip. The ribeye has nothing to do with t-bone.

Thanks.

Steve

On 8/10/2011 6:58 PM, ---- wrote:
> On Aug 6, 11:19 pm, > wrote:
>> "Brooklyn1"<Gravesend1> wrote in message
>>
>> ...
>>
>>> Steak is on sale each week in the US at just about every
>>
>> I sure hope "Jill's" is the name of a meat market I don't run out and
>> buy steaks all the time. But if I did, porterhouse would be the way to go.
>> You get two good cuts from a nice sized porterhouse: the ribeye and the
>> strip steak. Cut them off and you've got a t-bone. It's funny how they
>> charge more for t-bone than they do porterhouse. At least they used to. I
>> don't know. I don't eat much steak these days.
>>
>> Jill
>
> a bitch and stupid to boot. ribeye has nothing to do with t-bone
> steak. it's a strip steak and a filet.
> the size of which determines whether it's a porterhouse or just a
> tbone. if you remove the bone, you have 2 steaks and a bone.

Uh, you posted 3 different replies to one of Jill's. Did it hit a nerve?

--
Cheryl
Come carpe diem baby - Metallica

Sqwertz wrote:
> On Sat, 06 Aug 2011 21:27:10 -0400, Brooklyn1 wrote:
>
>> I don't like bloody raw, I like med ra
>> http://i55.tinypic.com/29bimpw.jpg
>
> You always yell at people for "over-seasoning" things like hamburger
> patties (with salt pepper and garlic) and you call it meatloaf, yet
> you'll completely destroy a steak with 2 pounds of sauteed onions.
> That's disgusting.
>
> -sw

hold back there partner.. can there *ever* be too many sauteed onions?
No matter how many I make for whatever dish or reason, after the last
bite I wish I had more!

On Thu, 11 Aug 2011 20:28:55 -0400, Goomba >
wrote:

>Sqwertz wrote:
>> On Sat, 06 Aug 2011 21:27:10 -0400, Brooklyn1 wrote:
>>
>>> I don't like bloody raw, I like med ra
>>> http://i55.tinypic.com/29bimpw.jpg
>>
>> You always yell at people for "over-seasoning" things like hamburger
>> patties (with salt pepper and garlic) and you call it meatloaf,

I've not said any such thing, dwarf.

>> yet you'll completely destroy a steak with 2 pounds of sauteed onions.
>> That's disgusting.
>
>hold back there partner.. can there *ever* be too many sauteed onions?
>No matter how many I make for whatever dish or reason, after the last
>bite I wish I had more!

Not to mention that those onions are a side, not a seasoning. Some
prefer fried spuds, I prefer fried onions.

On Sat, 13 Aug 2011 00:39:16 -0500, Sqwertz >
wrote:

>On Thu, 11 Aug 2011 22:23:06 -0400, Brooklyn1 wrote:
>
>>>Sqwertz wrote:
>>>> On Sat, 06 Aug 2011 21:27:10 -0400, Brooklyn1 wrote:
>>>>
>>>>> I don't like bloody raw, I like med ra
>>>>> http://i55.tinypic.com/29bimpw.jpg
>>>>
>>>> You always yell at people for "over-seasoning" things like hamburger
>>>> patties (with salt pepper and garlic) and you call it meatloaf,
>>
>> I've not said any such thing, dwarf.
>
>OK lets go with this:
>
><http://groups.google.com/group/rec.food.cooking/msg/ed30fd66f083644e?hl=en&dmode=source>

Not even close, dwarf.

>You add all those onions because you meat tastes like shit.

Figures you'd know how shit tastes.

>> Not to mention that those onions are a side, not a seasoning. Some
>> prefer fried spuds, I prefer fried onions.
>
>Eww. TIAD!

Leaves more fried onions for me and the millions of others who like
them. Many people don't do fried onions because it's time consuming
and requires constant attention to make them properly... from
observing your cooking I know you have zero patience in the kitchen,
you're a fast food freak.

On Sat, 13 Aug 2011 00:41:41 -0500, Sqwertz >
wrote:

>On Thu, 11 Aug 2011 22:23:06 -0400, Brooklyn1 wrote:
>
>I wrote:
>
>>>> You always yell at people for "over-seasoning" things like hamburger
>>>> patties (with salt pepper and garlic) and you call it meatloaf,
>>
>> I've not said any such thing, dwarf.
>
>Here's a better one:
>
><http://groups.google.com/group/rec.food.cooking/msg/93774f0d9bc4184e?hl=en&dmode=source>

That says just the opposite of what you're implying... something
broken in your brain, which is why you have pickling back-asswards.

>Shall I go?

Yeah, you "go" a lot: http://www.charmin.com/en_US/index.php

On Sat, 13 Aug 2011 00:43:50 -0500, Sqwertz >
wrote:

>On Thu, 11 Aug 2011 20:28:55 -0400, Goomba wrote:
>
>> Sqwertz wrote:
>>> On Sat, 06 Aug 2011 21:27:10 -0400, Brooklyn1 wrote:
>>>
>>>> I don't like bloody raw, I like med ra
>>>> http://i55.tinypic.com/29bimpw.jpg
>>>
>>> You always yell at people for "over-seasoning" things like hamburger
>>> patties (with salt pepper and garlic) and you call it meatloaf, yet
>>> you'll completely destroy a steak with 2 pounds of sauteed onions.
>>> That's disgusting.
>>
>> hold back there partner.. can there *ever* be too many sauteed onions?
>> No matter how many I make for whatever dish or reason, after the last
>> bite I wish I had more!
>
>There should be no need for sautéed onion next to a perfectly good
>steak. That is, if the steak is better than that crap Sheldon buys.
>i would have to drink a quart of water between bites to keep that
>onions taste from ruining the flavor of my meat.

No other vegetable goes better with beef than onions, your taste
perception is pathetic. You keep on drowning your big box store
garbage steak in hot sauce... too much hot sauce murdered your taste
buds... no chili head can taste.

On 8/13/2011 9:18 AM, Brooklyn1 wrote:

> No other vegetable goes better with beef than onions,


You misspelled "mushrooms".

George L

"George Leppla" > wrote in message
...
> On 8/13/2011 9:18 AM, Brooklyn1 wrote:
>
>> No other vegetable goes better with beef than onions,
>
>
> You misspelled "mushrooms".
>
> George L

You forgot to put "and"

Brooklyn1 wrote in rec.food.cooking:

> On Sat, 13 Aug 2011 00:39:16 -0500, Sqwertz >
> wrote:
>
> > On Thu, 11 Aug 2011 22:23:06 -0400, Brooklyn1 wrote:
> >
> > > > Sqwertz wrote:
> >>>> On Sat, 06 Aug 2011 21:27:10 -0400, Brooklyn1 wrote:
> >>>>
> >>>>> I don't like bloody raw, I like med ra
> >>>>> http://i55.tinypic.com/29bimpw.jpg
> >>>>
> >>>> You always yell at people for "over-seasoning" things like
> hamburger >>>> patties (with salt pepper and garlic) and you call it
> meatloaf, >>
> >> I've not said any such thing, dwarf.
> >
> > OK lets go with this:
> >
> > <http://groups.google.com/group/rec.f...d30fd66f083644
> > e?hl=en&dmode=source>
>
> Not even close, dwarf.
>
> > You add all those onions because you meat tastes like shit.
>
> Figures you'd know how shit tastes.
>
> >> Not to mention that those onions are a side, not a seasoning. Some
> >> prefer fried spuds, I prefer fried onions.
> >
> > Eww. TIAD!
>
> Leaves more fried onions for me and the millions of others who like
> them. Many people don't do fried onions because it's time consuming
> and requires constant attention to make them properly... from
> observing your cooking I know you have zero patience in the kitchen,
> you're a fast food freak.

Um, fried onions are a very fast thing to make. Much faster than a
proper 'fried potato' dish that we do here. That one takes almost an
hour to be 'just right'.

Hehehe to flesh that out, it's a very southern/European dish with cut
potatoes, duck fat (can be other fat, we use a portion of olive oil for
some of the fat to control the cholestrol bomb of it), onions, black
pepper, and lavender (others may prefer rosemary but we like to use the
other for a nicer bite, besides we have a 4ft bush of it in the front
yard). It's slow cooked in a cast iron pan so that all the bits brown
up nice and crusty.

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Sqwertz wrote in rec.food.cooking:

> On Thu, 11 Aug 2011 20:28:55 -0400, Goomba wrote:
>
> > Sqwertz wrote:
> >> On Sat, 06 Aug 2011 21:27:10 -0400, Brooklyn1 wrote:
> >>
> >>> I don't like bloody raw, I like med ra
> >>> http://i55.tinypic.com/29bimpw.jpg
> >>
> >> You always yell at people for "over-seasoning" things like
> hamburger >> patties (with salt pepper and garlic) and you call it
> meatloaf, yet >> you'll completely destroy a steak with 2 pounds of
> sauteed onions. >> That's disgusting.
> >
> > hold back there partner.. can there ever be too many sauteed
> > onions? No matter how many I make for whatever dish or reason,
> > after the last bite I wish I had more!
>
> There should be no need for sautéed onion next to a perfectly good
> steak. That is, if the steak is better than that crap Sheldon buys.
> i would have to drink a quart of water between bites to keep that
> onions taste from ruining the flavor of my meat.

It's a taste match that some have. I often will carmelize onions for
all sorts of dishes and having them at the side for a beef dish is
normal.

Due to weather here, we did a 'brunch' cookout. I've mentioned we have
weekend gatherings at my house for the local neighbors. This one was a
little bigger than most with 17 people and started at 9am, lasting
until about 11am.

We used the credenza on the porch to lay out a sort of breakfast bar
where you add what you want to your plate then bring it to the kitchen
to make an omlet of. The grill outside (charchol) was doing sausage
links and patties and grilled whole onions liberally coated with soy
sauce (a sort of blooming onion of a home sort).

The onions went fast!

For anyone reading this that is new to the group, my local area has a
tradition of weekend cookouts and an email group we use to see who
wants what or who's bringing what. It's very freestyle and you bring
what you can afford and it always works out. Terrilan with her 3 kids
brought 5 lbs of vidalia onions, Janice brought a flat of 3 dozen eggs,
Sam brought a bunch of his garden bell peppers, tomatoes and cucumbers,
Sam brought over his 12 cup coffee maker and some nice blended mix for
it and a 5lb sack of breadmaker flour, Ghiselle brought home made
sausage and Tom added some links. Art brought a jar of gefilte fish in
cream. I lose track then on who brought which of the other things there
but as usual, there was easily 1/3 more than we could eat so it went
home with others. In a very easy manner, those of us more flush in
this economy let those less so take the excess home first.

Oh, I made rolls, added a sausage link and a batch of potatoes plus
rice.


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