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 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 8/16/2015 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 8/16/2015 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 8/15/2015 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 8/16/2015 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 8/16/2015 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 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 8/16/2015 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...

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 8/16/2015 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 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

On 8/17/2015 1:18 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 8/17/2015 12:56 PM, dsi1 wrote:
> On 8/16/2015 1:58 PM, Quemado wrote:
>> dsi1 wrote:
>>
>>> I've
>
> 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.
Mmmm hmmm...

On 8/16/2015 4:58 PM, Quemado wrote:
>> She cheered Boner on until we arrived at this.

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

ID: 47846596.

On 2015-08-16 00:51:58 +0000, gtr said:

> 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

Great input, whether quibbling with the information, improving on it or
modifying it. We did a modified version of this with a duck breast,
very hot pan, seared the hell out of it, they had it lay back for a bit
to get through to the middle. We did oversalt it, as he recommended,
and found it a useful tip. Made another version of the killer shallot
sauce and it was sublimely wonderful. This we had with the wife's 3rd
different tomato soup, this time an Indian incarnation. We got
tomatoes and gotta move them.

Thanks for the viewpoints!

On 8/17/2015 3:41 PM, gtr wrote:
> On 2015-08-16 00:51:58 +0000, gtr said:
>
>> 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
>
> Great input, whether quibbling with the information, improving on it or
> modifying it. We did a modified version of this with a duck breast,
> very hot pan, seared the hell out of it, they had it lay back for a bit
> to get through to the middle. We did oversalt it, as he recommended,
> and found it a useful tip. Made another version of the killer shallot
> sauce and it was sublimely wonderful. This we had with the wife's 3rd
> different tomato soup, this time an Indian incarnation. We got tomatoes
> and gotta move them.
>
> Thanks for the viewpoints!
>
Mmmm hmmm...

Charcoaled steak is the best! And I lone to fry portabella mushrooms to put on top

On 8/17/2015 11:39 PM, wrote:
> Charcoaled steak is the best! And I lone to fry portabella mushrooms to put on top
>
Mmmm hmmm...

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

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