Dinner Tonight:
A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
rare, also a one pound bag of chopped spinach nuked with butter. Was
gonna do baked spuds but was agreed not. This steak was plenty for
two and four cats. No dessert, beverages were a large Crystal Palace
Vodka with fresh lemon and diet Sprite... and a large Travelers
Belizean rum with diet Coke and fresh lime.
http://i66.tinypic.com/29bhif5.jpg
http://i63.tinypic.com/2rddu77.jpg
http://i68.tinypic.com/1432tjm.jpg
http://i63.tinypic.com/szyl8o.jpg
http://www.onebarrelrum.com/belizean-rum

"Brooklyn1" wrote in message
...

Dinner Tonight:
A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
rare, also a one pound bag of chopped spinach nuked with butter. Was
gonna do baked spuds but was agreed not. This steak was plenty for
two and four cats. No dessert, beverages were a large Crystal Palace
Vodka with fresh lemon and diet Sprite... and a large Travelers
Belizean rum with diet Coke and fresh lime.
http://i66.tinypic.com/29bhif5.jpg
http://i63.tinypic.com/2rddu77.jpg
http://i68.tinypic.com/1432tjm.jpg
http://i63.tinypic.com/szyl8o.jpg
http://www.onebarrelrum.com/belizean-rum

--------------------------------------------------------------------------------------------------------------------

You don't have a clue what medium rare is. That steak is medium well.

http://www.enkivillage.com/medium-ra...ffix-section-1

Robert

On 2016-09-24 8:09 PM, Brooklyn1 wrote:
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter. Was
> gonna do baked spuds but was agreed not. This steak was plenty for
> two and four cats. No dessert, beverages were a large Crystal Palace
> Vodka with fresh lemon and diet Sprite... and a large Travelers
> Belizean rum with diet Coke and fresh lime.
> http://i66.tinypic.com/29bhif5.jpg
> http://i63.tinypic.com/2rddu77.jpg
> http://i68.tinypic.com/1432tjm.jpg
> http://i63.tinypic.com/szyl8o.jpg

That is way past medium rare... more like medium well.

https://www.certifiedangusbeef.com/kitchen/doneness.php

"Brooklyn1" > wrote in message
...
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter. Was
> gonna do baked spuds but was agreed not. This steak was plenty for
> two and four cats. No dessert, beverages were a large Crystal Palace
> Vodka with fresh lemon and diet Sprite... and a large Travelers
> Belizean rum with diet Coke and fresh lime.
> http://i66.tinypic.com/29bhif5.jpg
> http://i63.tinypic.com/2rddu77.jpg
> http://i68.tinypic.com/1432tjm.jpg
> http://i63.tinypic.com/szyl8o.jpg
> http://www.onebarrelrum.com/belizean-rum

Looks good.

Cheri

On 9/24/2016 8:09 PM, Brooklyn1 wrote:
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter. Was
> gonna do baked spuds but was agreed not. This steak was plenty for
> two and four cats. No dessert, beverages were a large Crystal Palace
> Vodka with fresh lemon and diet Sprite... and a large Travelers
> Belizean rum with diet Coke and fresh lime.
> http://i66.tinypic.com/29bhif5.jpg
> http://i63.tinypic.com/2rddu77.jpg
> http://i68.tinypic.com/1432tjm.jpg
> http://i63.tinypic.com/szyl8o.jpg
> http://www.onebarrelrum.com/belizean-rum
>
Hmmm, I'd call that medium.

While I have on many occasions pan fried steak, I've never actually
fried a steak solely in butter.

The spinach is just that... nuked spinach.

I made spinach pancakes last night. I do love spinach.

Jill

On 9/24/2016 8:41 PM, Dave Smith wrote:
> On 2016-09-24 8:09 PM, Brooklyn1 wrote:
>> Dinner Tonight:
>> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
>> rare, also a one pound bag of chopped spinach nuked with butter. Was
>> gonna do baked spuds but was agreed not. This steak was plenty for
>> two and four cats. No dessert, beverages were a large Crystal Palace
>> Vodka with fresh lemon and diet Sprite... and a large Travelers
>> Belizean rum with diet Coke and fresh lime.
>> http://i66.tinypic.com/29bhif5.jpg
>> http://i63.tinypic.com/2rddu77.jpg
>> http://i68.tinypic.com/1432tjm.jpg
>> http://i63.tinypic.com/szyl8o.jpg
>
> That is way past medium rare... more like medium well.
>
> https://www.certifiedangusbeef.com/kitchen/doneness.php
>
>
Nice little chart. I'd call what he wound up with medium, rather than
medium well.

I've pan fried a few steaks in my day but never in nothing but butter.
Things that make you go Hmmm.

Jill

On Sat, 24 Sep 2016 21:20:12 -0400, jmcquown >
wrote:


>I made spinach pancakes last night. I do love spinach.

Me too. I made an omelet with spinach for breakfast this morning.

On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
> wrote:

>Dinner Tonight:
>A 1 1/3 pound USDA Choice Porterhouse steak

That steak is known as a 'T-Bone' steak in Australia (although the
T-Bone steak contains our Porterhouse steak).
http://www.lifehacker.com.au/2013/06...erhouse-steak/

Everyone but me seems to like t-bones... they say the leaving the bone
in adds flavour but I've never noticed any difference. I much prefer
the Porterhouse because it doesn't have the bone and cooks more
evenly.

>fried in butter to medium rare,

I have to agree with the other comments when they say it's overcooked
and not cooked very well, sorry.

IMO, half your problem is that pan. Get a heavy, cast iron pan to cook
steaks. It'll take time to season the cast iron pan but it's well
worth it. Use butter (with a dash of suitable oil to increase the
smoke point) and get that pan *hot*.

Remove as much remaining blood from the steak as possible which will
help it to brown evenly and be as tender as possible. I use a clean
tea towel to dry the steak out, then into the hot pan. I like my
steaks medium-rare (not your version of it, LOL

On 9/24/2016 8:09 PM, Brooklyn1 wrote:
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter.


Why in butter in a pan as opposed to the new grill you bought? I'd
grill it and put a pat of butter on top when it was done.
>

On 9/24/2016 9:32 PM, jmcquown wrote:

>>
>> https://www.certifiedangusbeef.com/kitchen/doneness.php
>>
>>
> Nice little chart. I'd call what he wound up with medium, rather than
> medium well.
>
> I've pan fried a few steaks in my day but never in nothing but butter.
> Things that make you go Hmmm.
>
> Jill


I take steak ff the grill at 110 degrees and while resing, put a pat of
butter on it. Adds some richness to ti.

Couple of weeks ago I did a 2 1/2" cowboy rib eye. Seared it on both
sides, put it in a hot cast iron pan and made about five slices. Badted
it in butter and a little thyme until it was done rare. Lid closed
between basting.

On 9/24/2016 9:20 PM, jmcquown wrote:

>
> The spinach is just that... nuked spinach.
>
> I made spinach pancakes last night. I do love spinach.
>
> Jill

Raw in a salad? Yes. Cooked? It is tied with wet grass for appeal.

On Sun, 25 Sep 2016 00:50:42 -0400, Ed Pawlowski > wrote:

>On 9/24/2016 9:20 PM, jmcquown wrote:
>
>> The spinach is just that... nuked spinach.
>>
>> I made spinach pancakes last night. I do love spinach. l
>
>Raw in a salad? Yes. Cooked? It is tied with wet grass for appeal.

Nonsense. Absolute nonsense.

On 9/25/2016 12:53 AM, Je�us wrote:
> On Sun, 25 Sep 2016 00:50:42 -0400, Ed Pawlowski > wrote:
>
>> On 9/24/2016 9:20 PM, jmcquown wrote:
>>
>>> The spinach is just that... nuked spinach.
>>>
>>> I made spinach pancakes last night. I do love spinach. l
>>
>> Raw in a salad? Yes. Cooked? It is tied with wet grass for appeal.
>
> Nonsense. Absolute nonsense.
>

You have a point. Wet grass is better.

On Sun, 25 Sep 2016 00:03:54 -0500, Sqwertz >
wrote:

>On Sun, 25 Sep 2016 14:41:11 +1000, Jeßus wrote:
>
>> On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
>> > wrote:
>>
>>>Dinner Tonight:
>>>A 1 1/3 pound USDA Choice Porterhouse steak
>>
>> That steak is known as a 'T-Bone' steak in Australia (although the
>> T-Bone steak contains our Porterhouse steak).
>
>A Porterhouse here in the USA is a T-Bone with a at least a 2"-wide
>fillet. His qualifies as a porterhouse. He ****ed it up but it's
>still a porterhouse.

Sure, I was just pointing out there are differences depending where
you are.

On Sun, 25 Sep 2016 01:04:16 -0400, Ed Pawlowski > wrote:

>On 9/25/2016 12:53 AM, Je?us wrote:
>> On Sun, 25 Sep 2016 00:50:42 -0400, Ed Pawlowski > wrote:
>>
>>> On 9/24/2016 9:20 PM, jmcquown wrote:
>>>
>>>> The spinach is just that... nuked spinach.
>>>>
>>>> I made spinach pancakes last night. I do love spinach. l
>>>
>>> Raw in a salad? Yes. Cooked? It is tied with wet grass for appeal.
>>
>> Nonsense. Absolute nonsense.
>>
>
>You have a point. Wet grass is better.

The cattle around here agree.

On Sat, 24 Sep 2016 21:20:12 -0400, jmcquown >
wrote:

> I made spinach pancakes last night. I do love spinach.

Spinach pancakes? Looked it up and they do exist, but how did you eat
them? Butter seems too plain and maple syrup doesn't sound right.
Were they your entire dinner or a side with something else?

--
I love cooking with wine.
Sometimes I even put it in the food.

"Brooklyn1" wrote in message
...

Dinner Tonight:
A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
rare, also a one pound bag of chopped spinach nuked with butter. Was
gonna do baked spuds but was agreed not. This steak was plenty for
two and four cats. No dessert, beverages were a large Crystal Palace
Vodka with fresh lemon and diet Sprite... and a large Travelers
Belizean rum with diet Coke and fresh lime.
http://i66.tinypic.com/29bhif5.jpg
http://i63.tinypic.com/2rddu77.jpg
http://i68.tinypic.com/1432tjm.jpg
http://i63.tinypic.com/szyl8o.jpg
http://www.onebarrelrum.com/belizean-rum

===============

That looks jolly good to me I like the look of the cooked steak. So
often when meat is shown here, it looks burnt on the outside and raw in the
middle. I understand that is preference but I couldn't eat it. The meat
looks perfect for me

--
http://www.helpforheroes.org.uk

"Ed Pawlowski" wrote in message
...

On 9/25/2016 12:53 AM, Je�us wrote:
> On Sun, 25 Sep 2016 00:50:42 -0400, Ed Pawlowski > wrote:
>
>> On 9/24/2016 9:20 PM, jmcquown wrote:
>>
>>> The spinach is just that... nuked spinach.
>>>
>>> I made spinach pancakes last night. I do love spinach. l
>>
>> Raw in a salad? Yes. Cooked? It is tied with wet grass for appeal.
>
> Nonsense. Absolute nonsense.
>

You have a point. Wet grass is better.

===========

LOL I'm with you on this one)

--
http://www.helpforheroes.org.uk

On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
> wrote:

>Dinner Tonight:
>A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
>rare, also a one pound bag of chopped spinach nuked with butter. Was
>gonna do baked spuds but was agreed not. This steak was plenty for
>two and four cats. No dessert, beverages were a large Crystal Palace
>Vodka with fresh lemon and diet Sprite... and a large Travelers
>Belizean rum with diet Coke and fresh lime.
>http://i66.tinypic.com/29bhif5.jpg
>http://i63.tinypic.com/2rddu77.jpg
>http://i68.tinypic.com/1432tjm.jpg
>http://i63.tinypic.com/szyl8o.jpg
>http://www.onebarrelrum.com/belizean-rum


looks like a mouth watering delicious dinner to me

William

On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
> wrote:

>"Brooklyn1" wrote in message
.. .
>
>Dinner Tonight:
>A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
>rare, also a one pound bag of chopped spinach nuked with butter. Was
>gonna do baked spuds but was agreed not. This steak was plenty for
>two and four cats. No dessert, beverages were a large Crystal Palace
>Vodka with fresh lemon and diet Sprite... and a large Travelers
>Belizean rum with diet Coke and fresh lime.
>http://i66.tinypic.com/29bhif5.jpg
>http://i63.tinypic.com/2rddu77.jpg
>http://i68.tinypic.com/1432tjm.jpg
>http://i63.tinypic.com/szyl8o.jpg
>http://www.onebarrelrum.com/belizean-rum
>
>--------------------------------------------------------------------------------------------------------------------
>
>You don't have a clue what medium rare is. That steak is medium well.
>
>http://www.enkivillage.com/medium-ra...ffix-section-1
>
>Robert

thanks for the link to the doneness chart Robert...I now know I prefer
"medium rare"

William

"William" wrote in message
news
On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
> wrote:

>"Brooklyn1" wrote in message
.. .
>
>Dinner Tonight:
>A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
>rare, also a one pound bag of chopped spinach nuked with butter. Was
>gonna do baked spuds but was agreed not. This steak was plenty for
>two and four cats. No dessert, beverages were a large Crystal Palace
>Vodka with fresh lemon and diet Sprite... and a large Travelers
>Belizean rum with diet Coke and fresh lime.
>http://i66.tinypic.com/29bhif5.jpg
>http://i63.tinypic.com/2rddu77.jpg
>http://i68.tinypic.com/1432tjm.jpg
>http://i63.tinypic.com/szyl8o.jpg
>http://www.onebarrelrum.com/belizean-rum
>
>--------------------------------------------------------------------------------------------------------------------
>
>You don't have a clue what medium rare is. That steak is medium well.
>
>http://www.enkivillage.com/medium-ra...ffix-section-1
>
>Robert

thanks for the link to the doneness chart Robert...I now know I prefer
"medium rare"

William

============

As do I but be careful, that is not a popular choice here Back in the day
I used to order it 'Blue' but my tastes changed with age




--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> "William" wrote in message
> news >
> On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
> > wrote:
>
> >"Brooklyn1" wrote in message
> .. .
> >
> >Dinner Tonight:
> >A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> >rare, also a one pound bag of chopped spinach nuked with butter. Was
> >gonna do baked spuds but was agreed not. This steak was plenty for
> >two and four cats. No dessert, beverages were a large Crystal Palace
> >Vodka with fresh lemon and diet Sprite... and a large Travelers
> >Belizean rum with diet Coke and fresh lime.
> >http://i66.tinypic.com/29bhif5.jpg
> >http://i63.tinypic.com/2rddu77.jpg
> >http://i68.tinypic.com/1432tjm.jpg
> >http://i63.tinypic.com/szyl8o.jpg
> >http://www.onebarrelrum.com/belizean-rum
> >
> >--------------------------------------------------------------------------------------------------------------------
> >
> >You don't have a clue what medium rare is. That steak is medium well.
> >
> >http://www.enkivillage.com/medium-ra...ffix-section-1
> >
> >Robert
>
> thanks for the link to the doneness chart Robert...I now know I prefer
> "medium rare"
>
> William
>
> ============
>
> As do I but be careful, that is not a popular choice here Back in the day
> I used to order it 'Blue' but my tastes changed with age

I've never liked the "Blue." That's just plain raw in the middle. Too
chewy for me. I like the center just barely cooked.

On 2016-09-25 12:41 AM, Je�us wrote:
> On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1

> IMO, half your problem is that pan. Get a heavy, cast iron pan to cook
> steaks. It'll take time to season the cast iron pan but it's well
> worth it. Use butter (with a dash of suitable oil to increase the
> smoke point) and get that pan *hot*.
>
> Remove as much remaining blood from the steak as possible which will
> help it to brown evenly and be as tender as possible.


You must have different names for steak cuts there. They are almost the
same cut here, the only difference being the width of the tenderloin
section. Both have a T shaped bone.

> I use a clean
> tea towel to dry the steak out, then into the hot pan. I like my
> steaks medium-rare (not your version of it, LOL

I don't dry mine with a towel, but I do throw it into a hot pan, or onto
a hot grill. I agree about the of medium rare thing. The picture he
posted was a steak past medium.

"Gary" wrote in message ...

Ophelia wrote:
>
> "William" wrote in message
> news >
> On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
> > wrote:
>
> >"Brooklyn1" wrote in message
> .. .
> >
> >Dinner Tonight:
> >A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> >rare, also a one pound bag of chopped spinach nuked with butter. Was
> >gonna do baked spuds but was agreed not. This steak was plenty for
> >two and four cats. No dessert, beverages were a large Crystal Palace
> >Vodka with fresh lemon and diet Sprite... and a large Travelers
> >Belizean rum with diet Coke and fresh lime.
> >http://i66.tinypic.com/29bhif5.jpg
> >http://i63.tinypic.com/2rddu77.jpg
> >http://i68.tinypic.com/1432tjm.jpg
> >http://i63.tinypic.com/szyl8o.jpg
> >http://www.onebarrelrum.com/belizean-rum
> >
> >--------------------------------------------------------------------------------------------------------------------
> >
> >You don't have a clue what medium rare is. That steak is medium well.
> >
> >http://www.enkivillage.com/medium-ra...ffix-section-1
> >
> >Robert
>
> thanks for the link to the doneness chart Robert...I now know I prefer
> "medium rare"
>
> William
>
> ============
>
> As do I but be careful, that is not a popular choice here Back in the
> day
> I used to order it 'Blue' but my tastes changed with age

I've never liked the "Blue." That's just plain raw in the middle. Too
chewy for me. I like the center just barely cooked.

===========

That was way back when I was a young 'un)



--
http://www.helpforheroes.org.uk

On 2016-09-25 12:50 AM, Ed Pawlowski wrote:
> On 9/24/2016 9:20 PM, jmcquown wrote:
>
>>
>> The spinach is just that... nuked spinach.
>>
>> I made spinach pancakes last night. I do love spinach.
>>
>> Jill
>
> Raw in a salad? Yes. Cooked? It is tied with wet grass for appeal.

I like it in a salad, but usually not so much if it is exclusively
spinach. I prefer it mixed with other greens. I don't care much for
cooked spinach because it develops a nastiness when overcooked, which
does not take much with spinach. My wife does a pretty good job on it
with her method. She puts a pot on the burner, rinses the spinach in
running water, shakes it off, rinses and shakes it again, then rinses
and tosses it into the hot pot without rinsing and put the top and cooks
it for one minute. Then she stirs it and dishes it up. It is almost
good that way.

I have had several people tell me that deep fried spinach is good. It is
just thrown into the fryer for a short time. I will have to take their
word for it. I am not going to waste my very limited consumption of deep
fried food on spinach.

On 2016-09-25 6:07 AM, William wrote:
> On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
-------------------------------------------------------------------------------------------------------------------
>>
>> You don't have a clue what medium rare is. That steak is medium well.
>>
>> http://www.enkivillage.com/medium-ra...ffix-section-1
>>
>> Robert
>
> thanks for the link to the doneness chart Robert...I now know I prefer
> "medium rare"
>
>
The real trick is to get them to the desired state without cutting into
them to check. I am not good at that and tend to err on the side of raw.

Dave Smith wrote:
>
> I don't care much for
> cooked spinach because it develops a nastiness when overcooked, which
> does not take much with spinach.

The only way I like spinach is to buy a large bag of fresh...
Heat up a bit of olive oil then add a smashed garlic clove...
then add the spinach and stir until it's somewhat wilted.

One giant pan full of fresh yields only about one serving but good
stuff.

In my cupboard, I DO still have a can of "Popeye" spinach.
I only bought it because of the cool label. heheh

http://i.walmartimages.com/i/p/00/03...10_500X500.jpg

http://popeye.org/wp-content/uploads...3/spinach2.jpg

Dave Smith wrote:
>
> The real trick is to get them to the desired state without cutting into
> them to check. I am not good at that and tend to err on the side of raw.

If you are a chef and cook steaks all the time you learn this. Most
homeowners don't cook enough steaks to get it right. I'm close with my
timing but I'll always cut in to a steak to check when I think it might
be done. No worries, it's for me, not some whiny customer.

"Ophelia" > wrote in message
...
> "Brooklyn1" wrote in message
> ...
>
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter. Was
> gonna do baked spuds but was agreed not. This steak was plenty for
> two and four cats. No dessert, beverages were a large Crystal Palace
> Vodka with fresh lemon and diet Sprite... and a large Travelers
> Belizean rum with diet Coke and fresh lime.
> http://i66.tinypic.com/29bhif5.jpg
> http://i63.tinypic.com/2rddu77.jpg
> http://i68.tinypic.com/1432tjm.jpg
> http://i63.tinypic.com/szyl8o.jpg
> http://www.onebarrelrum.com/belizean-rum
>
> ===============
>
> That looks jolly good to me I like the look of the cooked steak. So
> often when meat is shown here, it looks burnt on the outside and raw in
> the middle. I understand that is preference but I couldn't eat it. The
> meat looks perfect for me

Same here. Funny, but I used to really love bloody rare steaks, but these
days I like them medium like his pic.

Cheri

"Gary" > wrote in message ...
> Dave Smith wrote:
>>
>> The real trick is to get them to the desired state without cutting into
>> them to check. I am not good at that and tend to err on the side of raw.
>
> If you are a chef and cook steaks all the time you learn this. Most
> homeowners don't cook enough steaks to get it right. I'm close with my
> timing but I'll always cut in to a steak to check when I think it might
> be done. No worries, it's for me, not some whiny customer.

Most homeowners? Really? LOL

Cheri

On 9/25/2016 9:40 AM, Dave Smith wrote:

>>
>>
> The real trick is to get them to the desired state without cutting into
> them to check. I am not good at that and tend to err on the side of raw.
>
>

Instant read thermometer. Thermapen is probably the best, but you can
get one for under $20US I find it very handy for a lot of things, be it
cooking or reheating.

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Brooklyn1" wrote in message
> ...
>
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter. Was
> gonna do baked spuds but was agreed not. This steak was plenty for
> two and four cats. No dessert, beverages were a large Crystal Palace
> Vodka with fresh lemon and diet Sprite... and a large Travelers
> Belizean rum with diet Coke and fresh lime.
> http://i66.tinypic.com/29bhif5.jpg
> http://i63.tinypic.com/2rddu77.jpg
> http://i68.tinypic.com/1432tjm.jpg
> http://i63.tinypic.com/szyl8o.jpg
> http://www.onebarrelrum.com/belizean-rum
>
> ===============
>
> That looks jolly good to me I like the look of the cooked steak. So
> often when meat is shown here, it looks burnt on the outside and raw in
> the middle. I understand that is preference but I couldn't eat it. The
> meat looks perfect for me

Same here. Funny, but I used to really love bloody rare steaks, but these
days I like them medium like his pic.

Cheri

========

Our tastes have matured ;-)



--
http://www.helpforheroes.org.uk

On Sunday, September 25, 2016 at 7:34:46 AM UTC-6, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "William" wrote in message
> > news > >
> > On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
> > > wrote:
> >
> > >"Brooklyn1" wrote in message
> > .. .
> > >
> > >Dinner Tonight:
> > >A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> > >rare, also a one pound bag of chopped spinach nuked with butter. Was
> > >gonna do baked spuds but was agreed not. This steak was plenty for
> > >two and four cats. No dessert, beverages were a large Crystal Palace
> > >Vodka with fresh lemon and diet Sprite... and a large Travelers
> > >Belizean rum with diet Coke and fresh lime.
> > >http://i66.tinypic.com/29bhif5.jpg
> > >http://i63.tinypic.com/2rddu77.jpg
> > >http://i68.tinypic.com/1432tjm.jpg
> > >http://i63.tinypic.com/szyl8o.jpg
> > >http://www.onebarrelrum.com/belizean-rum
> > >
> > >--------------------------------------------------------------------------------------------------------------------
> > >
> > >You don't have a clue what medium rare is. That steak is medium well.
> > >
> > >http://www.enkivillage.com/medium-ra...ffix-section-1
> > >
> > >Robert
> >
> > thanks for the link to the doneness chart Robert...I now know I prefer
> > "medium rare"
> >
> > William
> >
> > ============
> >
> > As do I but be careful, that is not a popular choice here Back in the
> > day
> > I used to order it 'Blue' but my tastes changed with age
>
> I've never liked the "Blue." That's just plain raw in the middle. Too
> chewy for me. I like the center just barely cooked.
>
> ===========
>
> That was way back when I was a young 'un)
>
>
Did Noah have the ark built yet?...or did that come later?
=====

"Roy" wrote in message
...

On Sunday, September 25, 2016 at 7:34:46 AM UTC-6, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "William" wrote in message
> > news > >
> > On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
> > > wrote:
> >
> > >"Brooklyn1" wrote in message
> > .. .
> > >
> > >Dinner Tonight:
> > >A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> > >rare, also a one pound bag of chopped spinach nuked with butter. Was
> > >gonna do baked spuds but was agreed not. This steak was plenty for
> > >two and four cats. No dessert, beverages were a large Crystal Palace
> > >Vodka with fresh lemon and diet Sprite... and a large Travelers
> > >Belizean rum with diet Coke and fresh lime.
> > >http://i66.tinypic.com/29bhif5.jpg
> > >http://i63.tinypic.com/2rddu77.jpg
> > >http://i68.tinypic.com/1432tjm.jpg
> > >http://i63.tinypic.com/szyl8o.jpg
> > >http://www.onebarrelrum.com/belizean-rum
> > >
> > >--------------------------------------------------------------------------------------------------------------------
> > >
> > >You don't have a clue what medium rare is. That steak is medium well.
> > >
> > >http://www.enkivillage.com/medium-ra...ffix-section-1
> > >
> > >Robert
> >
> > thanks for the link to the doneness chart Robert...I now know I prefer
> > "medium rare"
> >
> > William
> >
> > ============
> >
> > As do I but be careful, that is not a popular choice here Back in the
> > day
> > I used to order it 'Blue' but my tastes changed with age
>
> I've never liked the "Blue." That's just plain raw in the middle. Too
> chewy for me. I like the center just barely cooked.
>
> ===========
>
> That was way back when I was a young 'un)
>
>
Did Noah have the ark built yet?...or did that come later?
=====

Don't be cheeky now, Roy! From what you say I am just a young 'un compared
to you, so you tell me ... ;0



--
http://www.helpforheroes.org.uk

On Sunday, September 25, 2016 at 4:03:30 AM UTC-6, BigC300 wrote:
> On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
> > wrote:
>
> >Dinner Tonight:
> >A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> >rare, also a one pound bag of chopped spinach nuked with butter. Was
> >gonna do baked spuds but was agreed not. This steak was plenty for
> >two and four cats. No dessert, beverages were a large Crystal Palace
> >Vodka with fresh lemon and diet Sprite... and a large Travelers
> >Belizean rum with diet Coke and fresh lime.
> >http://i66.tinypic.com/29bhif5.jpg
> >http://i63.tinypic.com/2rddu77.jpg
> >http://i68.tinypic.com/1432tjm.jpg
> >http://i63.tinypic.com/szyl8o.jpg
> >http://www.onebarrelrum.com/belizean-rum
>
>
> looks like a mouth watering delicious dinner to me
>
> William

You betcha! ...anyone criticizing that steak should stick to bologna.
In my estimation it was cooked to perfection.
====

On Sun, 25 Sep 2016 00:43:43 -0400, Ed Pawlowski > wrote:

>On 9/24/2016 8:09 PM, Brooklyn1 wrote:
>> Dinner Tonight:
>> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
>> rare, also a one pound bag of chopped spinach nuked with butter.
>
>
>Why in butter in a pan as opposed to the new grill you bought? I'd
>grill it and put a pat of butter on top when it was done.

That grill is still in my garage, in pieces, I haven't had time to put
it together and when I had some time the weather didn't cooperate, was
either in the 90s and humid like a steam bath or pouring rain. During
warm weather I mow two days a week and the past few weeks I've been
busy tending to the area where that rental cottage was removed. in
fact I'm going out in a few minutes to water the grass seed, takes
over two hours moving hoses around. Now that I wish it would rain it
won't, no rain in sight for the next week.
But no big deal, I probably wouldn't light the grill for one steak. I
prefer cooking one steak in a pan anyway, and we don't like beef
bloody rare. We don't eat steak often but they had a pretty good sale
so I bought that larger one.

On Saturday, September 24, 2016 at 2:33:09 PM UTC-10, Robert wrote:
> "Brooklyn1" wrote in message
> ...
>
> Dinner Tonight:
> A 1 1/3 pound USDA Choice Porterhouse steak fried in butter to medium
> rare, also a one pound bag of chopped spinach nuked with butter. Was
> gonna do baked spuds but was agreed not. This steak was plenty for
> two and four cats. No dessert, beverages were a large Crystal Palace
> Vodka with fresh lemon and diet Sprite... and a large Travelers
> Belizean rum with diet Coke and fresh lime.
> http://i66.tinypic.com/29bhif5.jpg
> http://i63.tinypic.com/2rddu77.jpg
> http://i68.tinypic.com/1432tjm.jpg
> http://i63.tinypic.com/szyl8o.jpg
> http://www.onebarrelrum.com/belizean-rum
>
> --------------------------------------------------------------------------------------------------------------------
>
> You don't have a clue what medium rare is. That steak is medium well.
>
> http://www.enkivillage.com/medium-ra...ffix-section-1
>
> Robert

Medium is the new medium rare. Well, that's what it seems like anyway.

On Sun, 25 Sep 2016 08:15:02 -0700, "Cheri" >
wrote:

>
>"Gary" > wrote in message ...
>> Dave Smith wrote:
>>>
>>> The real trick is to get them to the desired state without cutting into
>>> them to check. I am not good at that and tend to err on the side of raw.
>>
>> If you are a chef and cook steaks all the time you learn this. Most
>> homeowners don't cook enough steaks to get it right. I'm close with my
>> timing but I'll always cut in to a steak to check when I think it might
>> be done. No worries, it's for me, not some whiny customer.
>
>Most homeowners? Really? LOL

What if you rent??

On Sun, 25 Sep 2016 09:40:37 -0400, Dave Smith
> wrote:

>On 2016-09-25 6:07 AM, William wrote:
>> On Sat, 24 Sep 2016 20:32:59 -0400, "Robert"
>-------------------------------------------------------------------------------------------------------------------
>>>
>>> You don't have a clue what medium rare is. That steak is medium well.
>>>
>>> http://www.enkivillage.com/medium-ra...ffix-section-1
>>>
>>> Robert
>>
>> thanks for the link to the doneness chart Robert...I now know I prefer
>> "medium rare"
>>
>>
>The real trick is to get them to the desired state without cutting into
>them to check. I am not good at that and tend to err on the side of raw.

I just time it. Assuming I got the pan heated and oil/butter just
right, by the time both sides are nicely browned they're medium rare.

On Sun, 25 Sep 2016 09:31:13 -0400, Dave Smith
> wrote:

>On 2016-09-25 12:41 AM, Je?us wrote:
>> On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
>
>> IMO, half your problem is that pan. Get a heavy, cast iron pan to cook
>> steaks. It'll take time to season the cast iron pan but it's well
>> worth it. Use butter (with a dash of suitable oil to increase the
>> smoke point) and get that pan *hot*.
>>
>> Remove as much remaining blood from the steak as possible which will
>> help it to brown evenly and be as tender as possible.
>
>
>You must have different names for steak cuts there.

We do. Another one is our 'Scotch Fillet' which USAians call a 'Rib
eye' with the bone removed.