On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>> On 8/15/2015 2:51 PM, gtr wrote:
>>> We don't cook steak often, and when we do we broil it. The article and
>>> video (below) by a local chef (Manhattan Beach) gave me a few pieces of
>>> good info, and I'm assured I'll try it in a pan next time:
>>>
>>> http://tinyurl.com/p59ns9e
>>>
>>
>> I've never been able to use a broiler to cook a steak. The results have
>> pretty much have been disasters. I think the best tip for cooking a
>> steak in a pan is to use a good amount of oil.
>>
>> I'll fry steak at high heat turning it a couple of times on each side.
>> Depending on the type and thickness of the steak, I'll ether take it out
>> of the pan or turn off the heat and let it sit in the pan.
>
> Instead of oil, you can render out some beef grease from fat cut off the
> sides of the steak.
>
> --Bryan
>

Why the heck would I want to do that? I don't believe that it's gonna
give me "a good amount of oil" anyway.

On 8/17/2015 6:46 AM, dsi1 wrote:
> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>> On 8/15/2015 2:51 PM, gtr wrote:
>> --Bryan
>>
>
> Why the heck would I want to do that? I don't believe that it's gonna
> give me "a good amount of oil" anyway.
Mmmm hmmm...

On 8/16/2015 4:46 PM, dsi1 wrote:
> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>> We don't cook steak often, and when we do we broil it. The article and
>>>> video (below) by a local chef (Manhattan Beach) gave me a few pieces of
>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>
>>>> http://tinyurl.com/p59ns9e
>>>>
>>>
>>> I've never been able to use a broiler to cook a steak. The results have
>>> pretty much have been disasters. I think the best tip for cooking a
>>> steak in a pan is to use a good amount of oil.
>>>
>>> I'll fry steak at high heat turning it a couple of times on each side.
>>> Depending on the type and thickness of the steak, I'll ether take it out
>>> of the pan or turn off the heat and let it sit in the pan.
>>
>> Instead of oil, you can render out some beef grease from fat cut off the
>> sides of the steak.
>>
>> --Bryan
>>
>
> Why the heck would I want to do that? I don't believe that it's gonna
> give me "a good amount of oil" anyway.

I don't use any oil in the pan, just salt. Good sear, no sticking.

On 8/17/2015 12:01 PM, Ed Pawlowski wrote:
> On 8/16/2015 4:46 PM, dsi1 wrote:
>> On
>> Why the heck would I want to do that? I don't believe that it's gonna
>> give me "a good amount of oil" anyway.
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.
Mmmm hmmm...

Ed Pawlowski wrote:
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.

Same here. Oil isn't necessary. Don't need the smoke either. I don't
use salt in the pan but my steak does have kosher salt pressed in to
it along with cracked pepper. I use stainless steel and I get a good
sear with no sticking.

On 8/17/2015 7:09 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>
> Same here. Oil isn't necessary. Don't need the smoke either. I don't
> use salt in the pan but my steak does have kosher salt pressed in to
> it along with cracked pepper. I use stainless steel and I get a good
> sear with no sticking.
>
Mmmm hmmm...

On 8/16/2015 4:01 PM, Ed Pawlowski wrote:
> On 8/16/2015 4:46 PM, dsi1 wrote:
>> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>>> We don't cook steak often, and when we do we broil it. The article
>>>>> and
>>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>>> pieces of
>>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>>
>>>>> http://tinyurl.com/p59ns9e
>>>>>
>>>>
>>>> I've never been able to use a broiler to cook a steak. The results have
>>>> pretty much have been disasters. I think the best tip for cooking a
>>>> steak in a pan is to use a good amount of oil.
>>>>
>>>> I'll fry steak at high heat turning it a couple of times on each side.
>>>> Depending on the type and thickness of the steak, I'll ether take it
>>>> out
>>>> of the pan or turn off the heat and let it sit in the pan.
>>>
>>> Instead of oil, you can render out some beef grease from fat cut off the
>>> sides of the steak.
>>>
>>> --Bryan
>>>
>>
>> Why the heck would I want to do that? I don't believe that it's gonna
>> give me "a good amount of oil" anyway.
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.

I used to do that oiling the pan with some fat trick when I was a kid. I
just don't ever want to be doing that again. These days, I like to use a
lot of oil in cooking. I come to realize that everything is better with
oil. That kind of thinking is quite liberating.

On 2015-08-18 03:07:17 +0000, dsi1 said:

>>>> Instead of oil, you can render out some beef grease from fat cut off the
>>>> sides of the steak.
>>>
>>> Why the heck would I want to do that? I don't believe that it's gonna
>>> give me "a good amount of oil" anyway.
>>
>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>
> I used to do that oiling the pan with some fat trick when I was a kid.
> I just don't ever want to be doing that again. These days, I like to
> use a lot of oil in cooking. I come to realize that everything is
> better with oil. That kind of thinking is quite liberating.

I'm with you: Whenever I find a panacea that makes me feel like I
really know what I'm doing I really feel free. For a while...

On 8/17/2015 5:32 PM, gtr wrote:
> On 2015-08-18 03:07:17 +0000, dsi1 said:
>
>>>>> Instead of oil, you can render out some beef grease from fat cut
>>>>> off the
>>>>> sides of the steak.
>>>>
>>>> Why the heck would I want to do that? I don't believe that it's gonna
>>>> give me "a good amount of oil" anyway.
>>>
>>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>>
>> I used to do that oiling the pan with some fat trick when I was a kid.
>> I just don't ever want to be doing that again. These days, I like to
>> use a lot of oil in cooking. I come to realize that everything is
>> better with oil. That kind of thinking is quite liberating.
>
> I'm with you: Whenever I find a panacea that makes me feel like I really
> know what I'm doing I really feel free. For a while...
>

Get your kicks on Route 66.

On 8/18/2015 1:34 PM, dsi1 wrote:
> On 8/17/2015 5:32 PM, gtr wrote:
>> On 2015-08-18 03:07:17 +0000, dsi1 said:
>>
>>>>>> Instead of oil, you can render out some beef grease from fat cut
>>>>>> off the
>>>>>> sides of the steak.
>>>>>
>>>>> Why the heck would I want to do that? I don't believe that it's gonna
>>>>> give me "a good amount of oil" anyway.
>>>>
>>>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>>>
>>> I used to do that oiling the pan with some fat trick when I was a kid.
>>> I just don't ever want to be doing that again. These days, I like to
>>> use a lot of oil in cooking. I come to realize that everything is
>>> better with oil. That kind of thinking is quite liberating.
>>
>> I'm with you: Whenever I find a panacea that makes me feel like I really
>> know what I'm doing I really feel free. For a while...
>>
>
> Get your kicks on Route 66.

Mmmm hmmm...

On 8/18/2015 1:32 PM, gtr wrote:
> On 2015-08-18 03:07:17 +0000, dsi1 said:
>
>>>>> Instead of oil, you can render out some beef grease from fat cut
>>>>> off the liberating.
>
> I'm with you: Whenever I find a panacea that makes me feel like I really
> know what I'm doing I really feel free. For a while...
>
Mmmm hmmm...

On 8/18/2015 1:07 PM, dsi1 wrote:
> On 8/16/2015 4:01 PM, Ed Pawlowski wrote:
>> On 8/16/2015 4:46 PM, dsi1 wrote:
>>> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>>>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>>>> We don't cook steak often, and when we do we broil it. The article
>>>>>> and
>>>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>>>> pieces of
>>>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>>>
>>>>>> http://tinyurl.com/p59ns9e
>>>>>>
>>>>>
>>>>> I've never been able to use a broiler to cook a steak. The results
>>>>> have
>>>>> pretty much have been disasters. I think the best tip for cooking a
>>>>> steak in a pan is to use a good amount of oil.
>>>>>
>>>>> I'll fry steak at high heat turning it a couple of times on each side.
>>>>> Depending on the type and thickness of the steak, I'll ether take it
>>>>> out
>>>>> of the pan or turn off the heat and let it sit in the pan.
>>>>
>>>> Instead of oil, you can render out some beef grease from fat cut off
>>>> the
>>>> sides of the steak.
>>>>
>>>> --Bryan
>>>>
>>>
>>> Why the heck would I want to do that? I don't believe that it's gonna
>>> give me "a good amount of oil" anyway.
>>
>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>
> I used to do that oiling the pan with some fat trick when I was a kid. I
> just don't ever want to be doing that again. These days, I like to use a
> lot of oil in cooking. I come to realize that everything is better with
> oil. That kind of thinking is quite liberating.


Mmmm hmmm...

On Sun, 16 Aug 2015 10:46:33 -1000, dsi1
> wrote:

> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
> >
> > Instead of oil, you can render out some beef grease from fat cut off the
> > sides of the steak.
> >
> > --Bryan
> >
>
> Why the heck would I want to do that? I don't believe that it's gonna
> give me "a good amount of oil" anyway.

It depends on how much of a fat layer the butcher leaves. Trim it,
render it slowly in the pan for a few minutes and you'll get melted
beef fat. It does work. You only need enough to coat the surface of
the meat. Turn the heat up and sear your steak. Of course, you'll
get the best sear with cast iron.

--

sf

On 8/17/2015 1:12 PM, sf wrote:


dear fat ass


good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On Sunday, August 16, 2015 at 10:12:08 PM UTC-5, sf wrote:
> On Sun, 16 Aug 2015 10:46:33 -1000, dsi1
> > wrote:
>
> > On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
> > >
> > > Instead of oil, you can render out some beef grease from fat cut off the
> > > sides of the steak.
> > >
> > > --Bryan
> > >
> >
> > Why the heck would I want to do that? I don't believe that it's gonna
> > give me "a good amount of oil" anyway.
>
> It depends on how much of a fat layer the butcher leaves. Trim it,
> render it slowly in the pan for a few minutes and you'll get melted
> beef fat. It does work. You only need enough to coat the surface of
> the meat. Turn the heat up and sear your steak. Of course, you'll
> get the best sear with cast iron.
>
All correct, except that you can get a perfectly good sear in a thin
frying pan over a high output gas burner. On an electric rangetop, cast
iron is definitely the best choice.
>
> sf

--Bryan

On 8/19/2015 10:01 AM, MisterDiddyWahDiddy wrote:
>>
>> sf
>
> --Bryan
>
Mmmm hmmm...

On 8/16/2015 3:46 PM, dsi1 wrote:
> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>> We don't cook steak often, and when we do we broil it. The
>>>> article and
>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>> pieces of
>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>
>>>> http://tinyurl.com/p59ns9e
>>>>
>>>
>>> I've never been able to use a broiler to cook a steak. The results
>>> have
>>> pretty much have been disasters. I think the best tip for cooking a
>>> steak in a pan is to use a good amount of oil.
>>>
>>> I'll fry steak at high heat turning it a couple of times on each side.
>>> Depending on the type and thickness of the steak, I'll ether take
>>> it out
>>> of the pan or turn off the heat and let it sit in the pan.
>>
>> Instead of oil, you can render out some beef grease from fat cut off
>> the
>> sides of the steak.
>>
>> --Bryan
>>
>
> Why the heck would I want to do that? I don't believe that it's gonna
> give me "a good amount of oil" anyway.

For more beefy flavor. Plus, while the steak is resting, you can toss
some mushrooms or onions in the pan and cook them in the beefy fat.

I render beef suet for cooking, especially for browning meat and
cooking sides for steaks. I'd love to use it for deep frying but I
don't want to mess with rendering that much down.

On 8/18/2015 3:01 AM, Moe DeLoughan wrote:
> On 8/16/2015 3:46 PM, dsi1 wrote:
>> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>>> We don't cook steak often, and when we do we broil it. The
>>>>> article and
>>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>>> pieces of
>>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>>
>>>>> http://tinyurl.com/p59ns9e
>>>>>
>>>>
>>>> I've never been able to use a broiler to cook a steak. The results
>>>> have
>>>> pretty much have been disasters. I think the best tip for cooking a
>>>> steak in a pan is to use a good amount of oil.
>>>>
>>>> I'll fry steak at high heat turning it a couple of times on each side.
>>>> Depending on the type and thickness of the steak, I'll ether take
>>>> it out
>>>> of the pan or turn off the heat and let it sit in the pan.
>>>
>>> Instead of oil, you can render out some beef grease from fat cut off
>>> the
>>> sides of the steak.
>>>
>>> --Bryan
>>>
>>
>> Why the heck would I want to do that? I don't believe that it's gonna
>> give me "a good amount of oil" anyway.
>
> For more beefy flavor. Plus, while the steak is resting, you can toss
> some mushrooms or onions in the pan and cook them in the beefy fat.
>
> I render beef suet for cooking, especially for browning meat and cooking
> sides for steaks. I'd love to use it for deep frying but I don't want to
> mess with rendering that much down.
>
Mmmm hmmm...