i had fried up some gyro meat and the sauce in the fridge.
decided i wanted it all hot instead of just the meat. the
sauce was home made (cucumber, yogurt, garlic, etc.).

was as good as it could have been.

the meat was prefab and we won't buy it again as the
primary flavorings in it were salt and pepper. not much
else going for it. surely not worth the price of about
$7/lb.


songbird

On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
wrote:

> i had fried up some gyro meat and the sauce in the fridge.
>decided i wanted it all hot instead of just the meat. the
>sauce was home made (cucumber, yogurt, garlic, etc.).
>
> was as good as it could have been.
>
> the meat was prefab and we won't buy it again as the
>primary flavorings in it were salt and pepper. not much
>else going for it. surely not worth the price of about
>$7/lb.

The best possible steak is made with only 3 ingredients. Steak, salt,
% pepper

Never ever ever ever buy preseasoned or flavored meat. You just dont
actually know what all is in it.
>
>
> songbird

--

____/~~~sine qua non~~~\____

On Sunday, January 19, 2020 at 2:40:38 PM UTC-10, wrote:
> On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
> wrote:
>
> > i had fried up some gyro meat and the sauce in the fridge.
> >decided i wanted it all hot instead of just the meat. the
> >sauce was home made (cucumber, yogurt, garlic, etc.).
> >
> > was as good as it could have been.
> >
> > the meat was prefab and we won't buy it again as the
> >primary flavorings in it were salt and pepper. not much
> >else going for it. surely not worth the price of about
> >$7/lb.
>
> The best possible steak is made with only 3 ingredients. Steak, salt,
> % pepper
>
> Never ever ever ever buy preseasoned or flavored meat. You just dont
> actually know what all is in it.
> >
> >
> > songbird
>
> --
>
> ____/~~~sine qua non~~~\____

No garlic powder? Surely you jest.

On Sun, 19 Jan 2020 21:50:01 -0800 (PST), dsi1
> wrote:

>On Sunday, January 19, 2020 at 2:40:38 PM UTC-10, wrote:
>> On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
>> wrote:
>>
>> > i had fried up some gyro meat and the sauce in the fridge.
>> >decided i wanted it all hot instead of just the meat. the
>> >sauce was home made (cucumber, yogurt, garlic, etc.).
>> >
>> > was as good as it could have been.
>> >
>> > the meat was prefab and we won't buy it again as the
>> >primary flavorings in it were salt and pepper. not much
>> >else going for it. surely not worth the price of about
>> >$7/lb.
>>
>> The best possible steak is made with only 3 ingredients. Steak, salt,
>> % pepper
>>
>> Never ever ever ever buy preseasoned or flavored meat. You just dont
>> actually know what all is in it.
>> >
>> > songbird

There are lots of meats that are only available preseasoned; hotdogs,
saw-seege of all kinds.

>No garlic powder? Surely you jest.

Not everyone likes garlic with beef steak/roast beef, I don't... I
like garlic with pork and chicken. I think garlic ruins good beef.
I like garlic in beef stew/pot roast but those are typically not
good beef cuts. Garlic is for saw-seege, meat-a-balles, meat loaf...
I don't want garlic in burgers, certainly not my home ground burgers.

On Monday, January 20, 2020 at 12:03:56 PM UTC-5, Sheldon wrote:
> On Sun, 19 Jan 2020 21:50:01 -0800 (PST), dsi1
> > wrote:
>
> >On Sunday, January 19, 2020 at 2:40:38 PM UTC-10, wrote:
> >> On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
> >> wrote:
> >>
> >> > i had fried up some gyro meat and the sauce in the fridge.
> >> >decided i wanted it all hot instead of just the meat. the
> >> >sauce was home made (cucumber, yogurt, garlic, etc.).
> >> >
> >> > was as good as it could have been.
> >> >
> >> > the meat was prefab and we won't buy it again as the
> >> >primary flavorings in it were salt and pepper. not much
> >> >else going for it. surely not worth the price of about
> >> >$7/lb.
> >>
> >> The best possible steak is made with only 3 ingredients. Steak, salt,
> >> % pepper
> >>
> >> Never ever ever ever buy preseasoned or flavored meat. You just dont
> >> actually know what all is in it.
> >> >
> >> > songbird
>
> There are lots of meats that are only available preseasoned; hotdogs,
> saw-seege of all kinds.
>
> >No garlic powder? Surely you jest.
>
> Not everyone likes garlic with beef steak/roast beef, I don't... I
> like garlic with pork and chicken. I think garlic ruins good beef.
> I like garlic in beef stew/pot roast but those are typically not
> good beef cuts. Garlic is for saw-seege, meat-a-balles, meat loaf...
> I don't want garlic in burgers, certainly not my home ground burgers.

Tastes vary. My husband likes chopped raw garlic on his steak. I usually
have a bite or two that way just so I can tolerate kissing him afterward.

Cindy Hamilton

On Monday, January 20, 2020 at 7:03:56 AM UTC-10, Sheldon wrote:
> On Sun, 19 Jan 2020 21:50:01 -0800 (PST), dsi1
> > wrote:
>
> >On Sunday, January 19, 2020 at 2:40:38 PM UTC-10, wrote:
> >> On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
> >> wrote:
> >>
> >> > i had fried up some gyro meat and the sauce in the fridge.
> >> >decided i wanted it all hot instead of just the meat. the
> >> >sauce was home made (cucumber, yogurt, garlic, etc.).
> >> >
> >> > was as good as it could have been.
> >> >
> >> > the meat was prefab and we won't buy it again as the
> >> >primary flavorings in it were salt and pepper. not much
> >> >else going for it. surely not worth the price of about
> >> >$7/lb.
> >>
> >> The best possible steak is made with only 3 ingredients. Steak, salt,
> >> % pepper
> >>
> >> Never ever ever ever buy preseasoned or flavored meat. You just dont
> >> actually know what all is in it.
> >> >
> >> > songbird
>
> There are lots of meats that are only available preseasoned; hotdogs,
> saw-seege of all kinds.
>
> >No garlic powder? Surely you jest.
>
> Not everyone likes garlic with beef steak/roast beef, I don't... I
> like garlic with pork and chicken. I think garlic ruins good beef.
> I like garlic in beef stew/pot roast but those are typically not
> good beef cuts. Garlic is for saw-seege, meat-a-balles, meat loaf...
> I don't want garlic in burgers, certainly not my home ground burgers.

Okay grampa.

On Mon, 20 Jan 2020 12:03:51 -0500, wrote:

>On Sun, 19 Jan 2020 21:50:01 -0800 (PST), dsi1
> wrote:
>
>>On Sunday, January 19, 2020 at 2:40:38 PM UTC-10, wrote:
>>> On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
>>> wrote:
>>>
>>> > i had fried up some gyro meat and the sauce in the fridge.
>>> >decided i wanted it all hot instead of just the meat. the
>>> >sauce was home made (cucumber, yogurt, garlic, etc.).
>>> >
>>> > was as good as it could have been.
>>> >
>>> > the meat was prefab and we won't buy it again as the
>>> >primary flavorings in it were salt and pepper. not much
>>> >else going for it. surely not worth the price of about
>>> >$7/lb.
>>>
>>> The best possible steak is made with only 3 ingredients. Steak, salt,
>>> % pepper
>>>
>>> Never ever ever ever buy preseasoned or flavored meat. You just dont
>>> actually know what all is in it.
>>> >
>>> > songbird
>
>There are lots of meats that are only available preseasoned; hotdogs,
>saw-seege of all kinds.
>
>>No garlic powder? Surely you jest.
>
>Not everyone likes garlic with beef steak/roast beef, I don't... I
>like garlic with pork and chicken. I think garlic ruins good beef.
>I like garlic in beef stew/pot roast but those are typically not
>good beef cuts. Garlic is for saw-seege, meat-a-balles, meat loaf...
>I don't want garlic in burgers, certainly not my home ground burgers.

You've invented your own Jewish food laws, haven't you?

Thou shallt not have da garlic with da beef!
Thou shallt have da garlic with da sausage!

dsi1 wrote:
....
> No garlic powder? Surely you jest.

anyone who puts pepper on good meat isn't someone
i want cooking for me.

i like pepper. i just don't like it on my steaks
or my burgers.

i'm most happy with a bit of garlic salt and if i'm
frying i'll use a little butter on the pan as it heats
up.

if the meat is good quality i like it just crisped
on the outside but cold center.

ground meat i cook all the way through. i don't
trust ground meat any more.


songbird

On 2020-01-20 4:21 p.m., songbird wrote:
> dsi1 wrote:
> ...
>> No garlic powder? Surely you jest.
>
> anyone who puts pepper on good meat isn't someone
> i want cooking for me.
>
So you don't like that superb dish "Steak au poivre"?

graham wrote:
> On 2020-01-20 4:21 p.m., songbird wrote:
>> dsi1 wrote:
>> ...
>>> No garlic powder? Surely you jest.
>>
>> anyone who puts pepper on good meat isn't someone
>> i want cooking for me.
>>
> So you don't like that superb dish "Steak au poivre"?

you would be correct assuming i'd rather not ruin
good meat that way.

remember that when spices were first popular they
became so to cover up the poor quality of the meat?

i mostly still find this to be true. i like meats
lightly seasoned most of the time the better the cut
the less seasoning.

except in the case of most sausage and gyro meat,
those i want enough garlic in to kill anything that
remotely thinks it might be vampyra. i don't like a
lot of pepper in my sausage either.

note, hot peppers and sweet peppers are completely
different. i like those with some meats at times or
some hot sauce to give some things a zip.


songbird

On 2020-01-20 6:21 p.m., songbird wrote:
> dsi1 wrote: ...
>> No garlic powder? Surely you jest.
>
> anyone who puts pepper on good meat isn't someone i want cooking for
> me.
>
> i like pepper. i just don't like it on my steaks or my burgers.


Then I had better not cook for you. I put pepper in ground meat when I
make burgers, and when I fry or grill tenderloins I start off by
pressing them into cracked peppercorns and letting them sit for a while.


>
> i'm most happy with a bit of garlic salt and if i'm frying i'll use a
> little butter on the pan as it heats up.
>
> if the meat is good quality i like it just crisped on the outside but
> cold center.
>
> ground meat i cook all the way through. i don't trust ground
> meat any more.
>
>
Wise move to make sure ground meat is cooked.

On Mon, 20 Jan 2020 19:11:28 -0500, Dave Smith
> wrote:

>On 2020-01-20 6:21 p.m., songbird wrote:
>> dsi1 wrote: ...
>>> No garlic powder? Surely you jest.
>>
>> anyone who puts pepper on good meat isn't someone i want cooking for
>> me.
>>
>> i like pepper. i just don't like it on my steaks or my burgers.

I PLACE THE PEPPER MILL ON THE TABLE, WHOEVER WANTS CAN GRIND THEIR
OWN

>Then I had better not cook for you. I put pepper in ground meat when I
>make burgers, and when I fry or grill tenderloins I start off by
>pressing them into cracked peppercorns and letting them sit for a while.
>
>> i'm most happy with a bit of garlic salt and if i'm frying i'll use a
>> little butter on the pan as it heats up.
>>
>> if the meat is good quality i like it just crisped on the outside but
>> cold center.
>>
>> ground meat i cook all the way through. i don't trust ground
>> meat any more.

I GRIND MEAT MYSELF.

On Monday, January 20, 2020 at 7:57:06 AM UTC-10, Cindy Hamilton wrote:
> On Monday, January 20, 2020 at 12:03:56 PM UTC-5, Sheldon wrote:
> > On Sun, 19 Jan 2020 21:50:01 -0800 (PST), dsi1
> > > wrote:
> >
> > >On Sunday, January 19, 2020 at 2:40:38 PM UTC-10, wrote:
> > >> On Sun, 19 Jan 2020 11:09:48 -0500, songbird >
> > >> wrote:
> > >>
> > >> > i had fried up some gyro meat and the sauce in the fridge.
> > >> >decided i wanted it all hot instead of just the meat. the
> > >> >sauce was home made (cucumber, yogurt, garlic, etc.).
> > >> >
> > >> > was as good as it could have been.
> > >> >
> > >> > the meat was prefab and we won't buy it again as the
> > >> >primary flavorings in it were salt and pepper. not much
> > >> >else going for it. surely not worth the price of about
> > >> >$7/lb.
> > >>
> > >> The best possible steak is made with only 3 ingredients. Steak, salt,
> > >> % pepper
> > >>
> > >> Never ever ever ever buy preseasoned or flavored meat. You just dont
> > >> actually know what all is in it.
> > >> >
> > >> > songbird
> >
> > There are lots of meats that are only available preseasoned; hotdogs,
> > saw-seege of all kinds.
> >
> > >No garlic powder? Surely you jest.
> >
> > Not everyone likes garlic with beef steak/roast beef, I don't... I
> > like garlic with pork and chicken. I think garlic ruins good beef.
> > I like garlic in beef stew/pot roast but those are typically not
> > good beef cuts. Garlic is for saw-seege, meat-a-balles, meat loaf...
> > I don't want garlic in burgers, certainly not my home ground burgers.
>
> Tastes vary. My husband likes chopped raw garlic on his steak. I usually
> have a bite or two that way just so I can tolerate kissing him afterward.
>
> Cindy Hamilton

My wife was raised on kim chee. The smell just oozed out of her pores and completely grabbed ahold of my senses and made me dizzy. I didn't realize what the smell was until I'd spent some time in elevators with FOB Koreans. These days she no longer smells like a Korean but garlic has played an important part of my life. God bless you, garlic!

https://www.youtube.com/watch?v=VO3EiWBH15Y

On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:

>On 2020-01-20 4:21 p.m., songbird wrote:
>> dsi1 wrote:
>> ...
>>> No garlic powder? Surely you jest.
>>
>> anyone who puts pepper on good meat isn't someone
>> i want cooking for me.
>>
>So you don't like that superb dish "Steak au poivre"?

Apart from the meat factor, I never liked dishes with visible
peppercorns. I don't want to taste pepper on its own, same as with
salt.

Must be because I'm part British.

wrote:
> On Mon, 20 Jan 2020 19:11:28 -0500, Dave Smith
> > wrote:
>
>> On 2020-01-20 6:21 p.m., songbird wrote:
>>> dsi1 wrote: ...
>>>> No garlic powder? Surely you jest.
>>>
>>> anyone who puts pepper on good meat isn't someone i want cooking for
>>> me.
>>>
>>> i like pepper. i just don't like it on my steaks or my burgers.
>
> I PLACE THE PEPPER MILL ON THE TABLE, WHOEVER WANTS CAN GRIND THEIR
> OWN
>
>> Then I had better not cook for you. I put pepper in ground meat when I
>> make burgers, and when I fry or grill tenderloins I start off by
>> pressing them into cracked peppercorns and letting them sit for a while.
>>
>>> i'm most happy with a bit of garlic salt and if i'm frying i'll use a
>>> little butter on the pan as it heats up.
>>>
>>> if the meat is good quality i like it just crisped on the outside but
>>> cold center.
>>>
>>> ground meat i cook all the way through. i don't trust ground
>>> meat any more.
>
> I GRIND MEAT MYSELF.
>

Hahaha Yoose certainly do Popeye.

On Monday, January 20, 2020 at 3:55:37 PM UTC-10, Bruce wrote:
> On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:
>
> >On 2020-01-20 4:21 p.m., songbird wrote:
> >> dsi1 wrote:
> >> ...
> >>> No garlic powder? Surely you jest.
> >>
> >> anyone who puts pepper on good meat isn't someone
> >> i want cooking for me.
> >>
> >So you don't like that superb dish "Steak au poivre"?
>
> Apart from the meat factor, I never liked dishes with visible
> peppercorns. I don't want to taste pepper on its own, same as with
> salt.
>
> Must be because I'm part British.

I'll use whole peppercorns in pork adobo. Crunching into one of those is awesome. It's pretty intense although not as intense as you might imagine.

https://www.foxyfolksy.com/pork-adobo-recipe/

On Monday, January 20, 2020 at 7:12:41 PM UTC-5, songbird wrote:
> graham wrote:
> > On 2020-01-20 4:21 p.m., songbird wrote:
> >> dsi1 wrote:
> >> ...
> >>> No garlic powder? Surely you jest.
> >>
> >> anyone who puts pepper on good meat isn't someone
> >> i want cooking for me.
> >>
> > So you don't like that superb dish "Steak au poivre"?
>
> you would be correct assuming i'd rather not ruin
> good meat that way.

Oooh, so judgy. Can people have preferences different from yours?
You don't have to say "ruin".

> remember that when spices were first popular they
> became so to cover up the poor quality of the meat?

Not necessarily. In the West, spices were to show how rich
you were, to be able to afford expensive commodities imported
from far away.

Cindy Hamilton

songbird wrote:
> i like pepper. i just don't like it on my steaks
> or my burgers.

A great steak (for me) is to press in a good amount of
cracked pepper, kosher salt, and a nip of garlic powder.
Flip over and repeat, then pan sear on each side briefly
then turn down heat and cook to medium rare, turning once.

Works well with any steak - beef, lamb and even fresh tuna.

Cindy Hamilton wrote:
> songbird wrote:
>> graham wrote:
>> > On 2020-01-20 4:21 p.m., songbird wrote:
>> >> dsi1 wrote:
>> >> ...
>> >>> No garlic powder? Surely you jest.
>> >>
>> >> anyone who puts pepper on good meat isn't someone
>> >> i want cooking for me.
>> >>
>> > So you don't like that superb dish "Steak au poivre"?
>>
>> you would be correct assuming i'd rather not ruin
>> good meat that way.
>
> Oooh, so judgy. Can people have preferences different from yours?
> You don't have to say "ruin".

sure, as long as they aren't planning on having me
eat it. everyone is entitled to their own
preferences - my problem is that almost every recipe
you see a chef do on t.v. they'll be pinching salt
and pepper on it without even tasting it. yes,
they know what they like. it's also a habit that
some people have. i don't consider added salt or
pepper a positive thing to recipes myself. i rarely
do salt and even more rarely do pepper (i like it,
it doesn't like me, for Mom it's even worse as she'll
get blisters from pepper).

try to go out to eat and ask a chef to not add
pepper or to find pre-made ingredients that don't
have it added or hidden under "natural flavors" or
such.


>> remember that when spices were first popular they
>> became so to cover up the poor quality of the meat?
>
> Not necessarily. In the West, spices were to show how rich
> you were, to be able to afford expensive commodities imported
> from far away.

yes, i'm sure the rich could do that along with
their white flours and white sugars. etc. yet in
the end we now see that was rather silly since they're
not particularly good for a person anyways.


songbird

"Bruce" wrote in message ...

On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:

>On 2020-01-20 4:21 p.m., songbird wrote:
>> dsi1 wrote:
>> ...
>>> No garlic powder? Surely you jest.
>>
>> anyone who puts pepper on good meat isn't someone
>> i want cooking for me.
>>
>So you don't like that superb dish "Steak au poivre"?

Apart from the meat factor, I never liked dishes with visible
peppercorns. I don't want to taste pepper on its own, same as with
salt.

Must be because I'm part British.

==

Really? Which part? ))

On Tue, 21 Jan 2020 16:21:27 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:
>
>>On 2020-01-20 4:21 p.m., songbird wrote:
>>> dsi1 wrote:
>>> ...
>>>> No garlic powder? Surely you jest.
>>>
>>> anyone who puts pepper on good meat isn't someone
>>> i want cooking for me.
>>>
>>So you don't like that superb dish "Steak au poivre"?
>
>Apart from the meat factor, I never liked dishes with visible
>peppercorns. I don't want to taste pepper on its own, same as with
>salt.
>
>Must be because I'm part British.
>
>==
>
> Really? Which part? ))

According to ancestry.com, I'm 51% British.

"Bruce" wrote in message ...

On Tue, 21 Jan 2020 16:21:27 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message
.. .
>
>On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:
>
>>On 2020-01-20 4:21 p.m., songbird wrote:
>>> dsi1 wrote:
>>> ...
>>>> No garlic powder? Surely you jest.
>>>
>>> anyone who puts pepper on good meat isn't someone
>>> i want cooking for me.
>>>
>>So you don't like that superb dish "Steak au poivre"?
>
>Apart from the meat factor, I never liked dishes with visible
>peppercorns. I don't want to taste pepper on its own, same as with
>salt.
>
>Must be because I'm part British.
>
>==
>
> Really? Which part? ))

According to ancestry.com, I'm 51% British.

==

Ok I meant which part are you from))) ... or your ancestors)

On Tue, 21 Jan 2020 20:42:29 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Tue, 21 Jan 2020 16:21:27 -0000, "Ophelia"
> wrote:
>
>>"Bruce" wrote in message
. ..
>>
>>On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:
>>
>>>On 2020-01-20 4:21 p.m., songbird wrote:
>>>> dsi1 wrote:
>>>> ...
>>>>> No garlic powder? Surely you jest.
>>>>
>>>> anyone who puts pepper on good meat isn't someone
>>>> i want cooking for me.
>>>>
>>>So you don't like that superb dish "Steak au poivre"?
>>
>>Apart from the meat factor, I never liked dishes with visible
>>peppercorns. I don't want to taste pepper on its own, same as with
>>salt.
>>
>>Must be because I'm part British.
>>
>>==
>>
>> Really? Which part? ))
>
>According to ancestry.com, I'm 51% British.
>
>==
>
> Ok I meant which part are you from))) ... or your ancestors)

Sorry, not paying attention. It says "Devon & Cornwall, England".

On Tue, 21 Jan 2020 08:51:14 -0500, Gary > wrote:

>songbird wrote:
>> i like pepper. i just don't like it on my steaks
>> or my burgers.
>
>A great steak (for me) is to press in a good amount of
>cracked pepper, kosher salt, and a nip of garlic powder.
>Flip over and repeat, then pan sear on each side briefly
>then turn down heat and cook to medium rare, turning once.
>
>Works well with any steak - beef, lamb and even fresh tuna.

For me nothing can save lamb... BAAAAAD!

"Bruce" wrote in message ...

On Tue, 21 Jan 2020 20:42:29 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message
.. .
>
>On Tue, 21 Jan 2020 16:21:27 -0000, "Ophelia"
> wrote:
>
>>"Bruce" wrote in message
. ..
>>
>>On Mon, 20 Jan 2020 16:49:11 -0700, graham > wrote:
>>
>>>On 2020-01-20 4:21 p.m., songbird wrote:
>>>> dsi1 wrote:
>>>> ...
>>>>> No garlic powder? Surely you jest.
>>>>
>>>> anyone who puts pepper on good meat isn't someone
>>>> i want cooking for me.
>>>>
>>>So you don't like that superb dish "Steak au poivre"?
>>
>>Apart from the meat factor, I never liked dishes with visible
>>peppercorns. I don't want to taste pepper on its own, same as with
>>salt.
>>
>>Must be because I'm part British.
>>
>>==
>>
>> Really? Which part? ))
>
>According to ancestry.com, I'm 51% British.
>
>==
>
> Ok I meant which part are you from))) ... or your ancestors)

Sorry, not paying attention. It says "Devon & Cornwall, England".

===

Pretty area)