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

On Saturday, August 15, 2015 at 7:52:02 PM UTC-5, 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

If you beg, your wife might allow you to cook it properly, over a wood or
charcoal fire. Be careful though because fire could "kill you."

--Bryan

On 8/16/2015 11:27 AM, MisterDiddyWahDiddy wrote:
> On Saturday, August 15, 2015 at 7:52:02 PM UTC-5, 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
>
> If you beg, your wife might allow you to cook it properly, over a wood or
> charcoal fire. Be careful though because fire could "kill you."
>
> --Bryan
>


Mmmm hmmm...

On 8/16/2015 10:51 AM, 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
>


Mmmm hmmm...

On 8/15/2015 8:51 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

Man, that looks good. I'm jonesing for a steak and I'm waiting
for the new grill to arrive to have one. I have a crappy
vent and it's too hot to open the windows or I'd make it this
way.

nancy

On Sunday, August 16, 2015 at 7:58:26 AM UTC-5, Nancy Young wrote:
> On 8/15/2015 8:51 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
>
> Man, that looks good. I'm jonesing for a steak and I'm waiting
> for the new grill to arrive to have one. I have a crappy
> vent and it's too hot to open the windows or I'd make it this
> way.
>
If it is hot, why don't you cook a steak outdoors, over fire, the right way?
>
> nancy

--Bryan

On 8/16/2015 9:04 AM, MisterDiddyWahDiddy wrote:
> On Sunday, August 16, 2015 at 7:58:26 AM UTC-5, Nancy Young wrote:

>> Man, that looks good. I'm jonesing for a steak and I'm waiting
>> for the new grill to arrive to have one. I have a crappy
>> vent and it's too hot to open the windows or I'd make it this
>> way.
>>
> If it is hot, why don't you cook a steak outdoors, over fire, the right way?

Because I do like a pan seared steak. And *I'm waiting for my new
grill to arrive* so outside isn't an option right now.

nancy

Nancy Young wrote:
>MisterDiddyWahDiddy wrote:
>>Nancy Young wrote:
>
>>> Man, that looks good. I'm jonesing for a steak and I'm waiting
>>> for the new grill to arrive to have one. I have a crappy
>>> vent and it's too hot to open the windows or I'd make it this
>>> way.
>>>
>> If it is hot, why don't you cook a steak outdoors, over fire, the right way?
>
>Because I do like a pan seared steak. And *I'm waiting for my new
>grill to arrive* so outside isn't an option right now.

What kind of grill... charcoal/gas... which brand/model?

On 8/16/2015 12:52 PM, Brooklyn1 wrote:
> Nancy Young wrote:

>> Because I do like a pan seared steak. And *I'm waiting for my new
>> grill to arrive* so outside isn't an option right now.
>
> What kind of grill... charcoal/gas... which brand/model?

Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
I paid more for that one than I did for any previous grill, but
to this day, that cart is still solid, not all wobbly and creaky.
Well worth it in the long run.

nancy

On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> wrote:

>On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>
>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>> grill to arrive* so outside isn't an option right now.
>>
>> What kind of grill... charcoal/gas... which brand/model?
>
>Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>I paid more for that one than I did for any previous grill, but
>to this day, that cart is still solid, not all wobbly and creaky.
>Well worth it in the long run.
>
>nancy

Made in China, I'll bet! :-(

John Kuthe...

Sqwertz wrote:
> I might be tempted to use a broiler

Put your chipmunk cheeked head in it and broil away!@

On 8/16/2015 10:58 PM, Nancy Young wrote:
> On 8/15/2015 8:51 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
>
> Man, that looks good. I'm jonesing for a steak and I'm waiting
> for the new grill to arrive to have one. I have a crappy
> vent and it's too hot to open the windows or I'd make it this
> way.


Mmmm hmmm...

On 8/17/2015 2:52 AM, Brooklyn1 wrote:
> Nancy Young wrote:
>> MisterDiddyWahDiddy wrote:
>>> Nancy Young wrote:
>>
>>>> Man, that looks good. I'm jonesing for a steak and I'm waiting
>>>> for the new grill to arrive to have one. I have a crappy
>>>> vent and it's too hot to open the windows or I'd make it this
>>>> way.
>>>>
>>> If it is hot, why don't you cook a steak outdoors, over fire, the right way?
>>
>> Because I do like a pan seared steak. And *I'm waiting for my new
>> grill to arrive* so outside isn't an option right now.
>
> What kind of grill... charcoal/gas... which brand/model?
>

Mmmm hmmm...

On 8/17/2015 3:21 AM, Nancy Young wrote:
> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>
>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>> grill to arrive* so outside isn't an option right now.
>>
>> What kind of grill... charcoal/gas... which brand/model?
>
> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
> I paid more for that one than I did for any previous grill, but
> to this day, that cart is still solid, not all wobbly and creaky.
> Well worth it in the long run.
>
> nancy


Mmmm hmmm...

On 8/17/2015 3:41 AM, John Kuthe wrote:
> On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> > wrote:
>
>> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>> Nancy Young wrote:
>>
>>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>>> grill to arrive* so outside isn't an option right now.
>>>
>>> What kind of grill... charcoal/gas... which brand/model?
>>
>> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>> I paid more for that one than I did for any previous grill, but
>> to this day, that cart is still solid, not all wobbly and creaky.
>> Well worth it in the long run.
>>
>> nancy
>
> Made in China, I'll bet! :-(
>
> John Kuthe...
>

Mmmm hmmm...

On 8/16/2015 11:18 PM, Nancy Young wrote:
> On 8/16/2015 9:04 AM, MisterDiddyWahDiddy wrote:
>> On Sunday, August 16, 2015 at 7:58:26 AM UTC-5, Nancy Young wrote:
>
>>> Man, that looks good. I'm jonesing for a steak and I'm waiting
>>> for the new grill to arrive to have one. I have a crappy
>>> vent and it's too hot to open the windows or I'd make it this
>>> way.
>>>
>> If it is hot, why don't you cook a steak outdoors, over fire, the
>> right way?
>
> Because I do like a pan seared steak. And *I'm waiting for my new
> grill to arrive* so outside isn't an option right now.
>
> nancy
>
It has even been confirmed that George Bush (GHWB) denied presidents,
during and after his tenure in office, access to sensitive data, such
the the U.S. UFO files due to the fact they did not possess the proper
security clearances. President Carter wanted to access those files due
to his own experience of seeing a UFO but was denied access by the CIA.
To this day, GHWB exercises undue influence within the CIA as he made
sure he had loyal operatives at all levels, starting at the
directorship. Then again he made sure he had damaging information on
many key individuals, all else failing he “ordered their
neutralization,” former CIA Director William Colby, being a notable
example. The official finding was suicide.

He is known, by many government insiders, to be an openingly unabashed
(doesn’t hide it among friends) pedophile, specifically referring to the
Franklin Community Credit Union scandal in the 1980s which was a major
national scandal that was covered-up by White House officials during the
time GHWB was vice president to Reagan and later.

He is also a practicing satanist by many accounts (now very popular
among the elite with their hand signs and T.V shows with satanic symbols
and themes – Beyonce, one among many); a coward (during World War II);
authorized the assassinations of democratically elected foreign leaders,
as well as American citizens – most notably Ross Perot who ran against
him as president – and used the CIA as a front for drug smuggling into
the United States using military transport aircraft and ships, a
practice that started with the Iran/Contra Scandal and later blossomed
as a major source of black operations funding outside the congressional
budget appropriations process where Congress controls the purse.

On 8/16/2015 11:04 PM, MisterDiddyWahDiddy wrote:
> On Sunday, August 16, 2015 at 7:58:26 AM UTC-5, Nancy Young wrote:
>> On 8/15/2015 8:51 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
>>
>> Man, that looks good. I'm jonesing for a steak and I'm waiting
>> for the new grill to arrive to have one. I have a crappy
>> vent and it's too hot to open the windows or I'd make it this
>> way.
>>
> If it is hot, why don't you cook a steak outdoors, over fire, the right way?
>>
>> nancy
>
> --Bryan
>
Mmmm hmmm...

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.

On 8/17/2015 6:23 AM, 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.


Mmmm hmmm...

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

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 8/17/2015 6:31 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
>> 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
>
Mmmm hmmm...

dsi1 wrote:

> 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.

I like to fry on medium high, just 2 minutes per side, then into the
convection oven at 450F to finish for about 5 minutes (depending on
thickness).

Out to a plate, foil, wait 10 minutes - serve.

Perfect medium rare every time.

On 8/17/2015 9:58 AM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 8/17/2015 10:04 AM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

Sqwertz wrote:
> I only read the article, didn't watch the video.


Please go away, forever, misogynist.

On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> wrote:

>On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>
>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>> grill to arrive* so outside isn't an option right now.
>>
>> What kind of grill... charcoal/gas... which brand/model?
>
>Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>I paid more for that one than I did for any previous grill, but
>to this day, that cart is still solid, not all wobbly and creaky.
>Well worth it in the long run.

Very nice grill, enjoy!
Would be beneficial if you can connect it to a bulk propane tank, you
won't need to futz with those small tanks (which are dangerous to
transport), and bulk costs a lot less... contact a local propane
dealer and ask about a 60 gallon tank... very unobtrusive:
http://tevispropane.com/gas-services...es/tank-sizes/
http://www.amazon.com/Weber-46110001.../dp/B0098HR0PY

On Sun, 16 Aug 2015 12:41:35 -0500, John Kuthe >
wrote:

>On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> wrote:
>
>>On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>> Nancy Young wrote:
>>
>>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>>> grill to arrive* so outside isn't an option right now.
>>>
>>> What kind of grill... charcoal/gas... which brand/model?
>>
>>Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>>I paid more for that one than I did for any previous grill, but
>>to this day, that cart is still solid, not all wobbly and creaky.
>>Well worth it in the long run.
>>
>>nancy
>
>Made in China, I'll bet! :-(

Nope, you lose... obviously manufactured in Illinois, USA.
http://help.weber.com/jobs/
I'm sure they'd want me for that diemakers job, they'd probably want
me to run the entire manufacturing operation.
You're out of luck, no janitorial jobs... perhaps you can clean
latrines in China for a bowl of rice a day.

On 8/16/2015 1:21 PM, Nancy Young wrote:
> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>
>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>> grill to arrive* so outside isn't an option right now.
>>
>> What kind of grill... charcoal/gas... which brand/model?
>
> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
> I paid more for that one than I did for any previous grill, but
> to this day, that cart is still solid, not all wobbly and creaky.
> Well worth it in the long run.
>
> nancy

Enjoy it. Weber makes good grills. I made a couple of spatchcocked
chickens on our tonight.

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 8/16/2015 1:58 PM, Quemado wrote:
> dsi1 wrote:
>
>> 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.
>
> I like to fry on medium high, just 2 minutes per side, then into the
> convection oven at 450F to finish for about 5 minutes (depending on
> thickness).
>
> Out to a plate, foil, wait 10 minutes - serve.
>
> Perfect medium rare every time.

That's the classic French way. It works fine but these days I don't like
to use the oven if I can help it.

On 8/16/2015 9:50 PM, Ed Pawlowski wrote:
> On 8/16/2015 1:21 PM, Nancy Young wrote:

>> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>> I paid more for that one than I did for any previous grill, but
>> to this day, that cart is still solid, not all wobbly and creaky.
>> Well worth it in the long run.

> Enjoy it. Weber makes good grills.

Thanks.

I don't even know why I said 16 except that it would be
20 years old in 2016. It's 19 years old. Some parts I've
replaced but the scary parts are original, meaning all the
gas connections.

> I made a couple of spatchcocked chickens on our tonight.

Oh, that sounds good. I don't know why we haven't had that
this summer.

nancy

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 Sun, 16 Aug 2015 16:56:05 -1000, dsi1
> wrote:

> On 8/16/2015 1:58 PM, Quemado wrote:
> > dsi1 wrote:
> >
> >> 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.
> >
> > I like to fry on medium high, just 2 minutes per side, then into the
> > convection oven at 450F to finish for about 5 minutes (depending on
> > thickness).
> >
> > Out to a plate, foil, wait 10 minutes - serve.
> >
> > Perfect medium rare every time.
>
> That's the classic French way. It works fine but these days I don't like
> to use the oven if I can help it.

You don't like to use your oven because it heats up the room? I
thought it was electric and self-cleaning. If it is, it shouldn't be
doing that.

--

sf

Brooklyn1 wrote:

>>> What kind of grill... charcoal/gas... which brand/model?
>>
>> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>> I paid more for that one than I did for any previous grill, but
>> to this day, that cart is still solid, not all wobbly and creaky.
>> Well worth it in the long run.
>
> Very nice grill, enjoy!
> Would be beneficial if you can connect it to a bulk propane tank, you
> won't need to futz with those small tanks (which are dangerous to
> transport), and bulk costs a lot less... contact a local propane
> dealer and ask about a 60 gallon tank... very unobtrusive:
> http://tevispropane.com/gas-services...es/tank-sizes/
> http://www.amazon.com/Weber-46110001.../dp/B0098HR0PY
>
+1!

On Sun, 16 Aug 2015 21:38:39 -0400, Brooklyn1
> wrote:

>On Sun, 16 Aug 2015 12:41:35 -0500, John Kuthe >
>wrote:
>
>>On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> wrote:
>>
>>>On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>>> Nancy Young wrote:
>>>
>>>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>>>> grill to arrive* so outside isn't an option right now.
>>>>
>>>> What kind of grill... charcoal/gas... which brand/model?
>>>
>>>Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>>>I paid more for that one than I did for any previous grill, but
>>>to this day, that cart is still solid, not all wobbly and creaky.
>>>Well worth it in the long run.
>>>
>>>nancy
>>
>>Made in China, I'll bet! :-(
>
>Nope, you lose... obviously manufactured in Illinois, USA.
>http://help.weber.com/jobs/
>I'm sure they'd want me for that diemakers job, they'd probably want
>me to run the entire manufacturing operation.
>You're out of luck, no janitorial jobs... perhaps you can clean
>latrines in China for a bowl of rice a day.

Very good. I always worry about that. I know Coleman are made in China
now as are many Keen boots!

John Kuthe...

On 8/17/2015 10:49 AM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 8/17/2015 2:06 PM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 8/17/2015 1:40 PM, Quemado wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'