Poaching again. Did another sirloin steak today. A thick one. About 10 ounces. I read up on all sorts of ways to poach stuff and the reports are conflicting. It's all trial and error and so far there hasn't been much error. What a simple way to cook. A simple way for a simple minded man.

I put the small but thick steak in a very small pot, just barely fitting into it. In a separate larger pot I bring water to a rolling boil. I lift the water from the burner and it stops boiling. I then pour it over the steak in the small pot and stick a lid on it for 15 minutes. I then insert the thermometer. It's supposed to be between 125 and 140 degrees for medium rare. After the first 15 minutes the meter barely moved. No big deal. I pour out the water and replace it with a fresh batch of boiling water. This time I waited 10 minutes. No boiling. Not even a simmer. It was between 130 and 140. No crust, no growing, might be a disappointment for some people, but for me it's the simplest way to cook.

That 10 ounce steak will give me 5 meals 5 days in a row as I use only 2 ounces per meal, having mixed it with about the same weight of chicken breast and some parmesan cheese. I sling together a bunch of fresh veggies - this time napa cabbage, broccoli, mushrooms, cilantro, and fresh garlic along with two tablespoons of sauerkraut and two tablespoons of its juice. Some caraway seeds, pepper and cayenne and that's about it. Oh, and two palmfuls of bulgar that has been cleaned and soaked, not cooked. Stir that in and it's a pilaf. I also add about 1/3rd of a convenience store hotdog cut very thin.

I probably already laid this concept on you but I just can't get over how good that sirloin steak is. I add it to the mix medium rare and it sits in the juices till I'm read to put it on the plate in the microwave. At that time the fresh veggies cook down and the bulgar cooks up a bit in size. The meat may cook a bit much but it can always be added afterwards and folded into the mix. It lacks the charred taste most love about a steak, but I'm not eating it as a steak, just good tender meat for the pilar dish. I sometimes use taters instead of bulgar. or rice. The ingredients can change but the formula is pretty much the same each time.

On Tue, 10 Mar 2020 21:52:38 -0700 (PDT), wrote:

>Poaching again. Did another sirloin steak today. A thick one. About 10 ounces. I read up on all sorts of ways to poach stuff and the reports are conflicting. It's all trial and error and so far there hasn't been much error. What a simple way to cook. A simple way for a simple minded man.
>
>I put the small but thick steak in a very small pot, just barely fitting into it. In a separate larger pot I bring water to a rolling boil. I lift the water from the burner and it stops boiling. I then pour it over the steak in the small pot and stick a lid on it for 15 minutes. I then insert the thermometer. It's supposed to be between 125 and 140 degrees for medium rare. After the first 15 minutes the meter barely moved. No big deal. I pour out the water and replace it with a fresh batch of boiling water. This time I waited 10 minutes. No boiling. Not even a simmer. It was between 130 and 140. No crust, no growing, might be a disappointment for some people, but for me it's the simplest way to cook.
>
>That 10 ounce steak will give me 5 meals 5 days in a row as I use only 2 ounces per meal, having mixed it with about the same weight of chicken breast and some parmesan cheese. I sling together a bunch of fresh veggies - this time napa cabbage, broccoli, mushrooms, cilantro, and fresh garlic along with two tablespoons of sauerkraut and two tablespoons of its juice. Some caraway seeds, pepper and cayenne and that's about it. Oh, and two palmfuls of bulgar that has been cleaned and soaked, not cooked. Stir that in and it's a pilaf. I also add about 1/3rd of a convenience store hotdog cut very thin.
>
>I probably already laid this concept on you but I just can't get over how good that sirloin steak is. I add it to the mix medium rare and it sits in the juices till I'm read to put it on the plate in the microwave. At that time the fresh veggies cook down and the bulgar cooks up a bit in size. The meat may cook a bit much but it can always be added afterwards and folded into the mix. It lacks the charred taste most love about a steak, but I'm not eating it as a steak, just good tender meat for the pilar dish. I sometimes use taters instead of bulgar. or rice. The ingredients can change but the formula is pretty much the same each time.

Did you know that a can of premium grade cat food contains 5 ounces,
and the typical 12 pound cat can eat two cans a day... plus a bunch of
dried kibbles and also dried treats, plus all they can mooch off my
dinner plate, last night the equivalent of one scrambled egg. Are you
trying to save money (kishka gelt) or do you weigh less than 6 pounds?
And since you are boiling that steak (not poaching) what do you do
with that beef broth, probably down the drain with much of its
nutrition/flavor. I sometimes poach skinless boneless chicken breasts
but they are in a zip-loc placed into a pot of barely simmering water,
no nutrition/flavor is lost. Boiling a beef steak makes it tough as a
witch's titty. You'd do better to dice that steak, brown it, and turn
it into vegetable beef soup... treat yourself to a half cup.

On Wednesday, March 11, 2020 at 7:38:28 AM UTC-4, Sheldon wrote:

> Did you know that a can of premium grade cat food contains 5 ounces,
> and the typical 12 pound cat can eat two cans a day... plus a bunch of
> dried kibbles and also dried treats, plus all they can mooch off my
> dinner plate, last night the equivalent of one scrambled egg. Are you
> trying to save money (kishka gelt) or do you weigh less than 6 pounds?
> And since you are boiling that steak (not poaching) what do you do
> with that beef broth, probably down the drain with much of its
> nutrition/flavor. I sometimes poach skinless boneless chicken breasts
> but they are in a zip-loc placed into a pot of barely simmering water,
> no nutrition/flavor is lost. Boiling a beef steak makes it tough as a
> witch's titty. You'd do better to dice that steak, brown it, and turn
> it into vegetable beef soup... treat yourself to a half cup.


Alright, if I must explain, here goes: First of all I get two meals out of what I make using 2 oz meat and 2 oz chicken along with some cheese and hotdog not to mention a slew of different fresh and properly cut to size veggies, all of which can change day to day with my prep method. I cut the medium rare cold steak into the mix and even after microwaving the mix the meat comes out tender. I'll put it to you this way. To save time and to keep from greasing my small apartment up I have taken to cooking things separately in bland fashion and then tossing them together with spices and other items that turn the whole meal into something pretty special. Also, those are not the only meals I eat each day. I eat a breakfast of various fruits - banana, berries, and pears cut up - swimming around in a small pond of kefir with granola of my choice and slivered almonds on top. I get enough nutrition. I'm not strutting around over my recipes here, but I am proud of creating them myself over time, and am amazed and delighted that some meats I thought would turn out tough poached came out ultra tender and perfect for my method. Sorry, it is not boiling. I pour boiling water that has simmered down a bit a few seconds over the steak, then put a lid over it on a burner that is not turned on. It doesn't boil. Believe me it's tender. I'd even recommend, even though I'm not much of a sandwich person, using cold slices of sirloin made this way for that purpose. Make it bland and doll it up, that's the way I go from now on. Because it's easy. And it's good..

On Wed, 11 Mar 2020 16:06:49 -0700 (PDT), wrote:

>On Wednesday, March 11, 2020 at 7:38:28 AM UTC-4, Sheldon wrote:
>
>> Did you know that a can of premium grade cat food contains 5 ounces,
>> and the typical 12 pound cat can eat two cans a day... plus a bunch of
>> dried kibbles and also dried treats, plus all they can mooch off my
>> dinner plate, last night the equivalent of one scrambled egg. Are you
>> trying to save money (kishka gelt) or do you weigh less than 6 pounds?
>> And since you are boiling that steak (not poaching) what do you do
>> with that beef broth, probably down the drain with much of its
>> nutrition/flavor. I sometimes poach skinless boneless chicken breasts
>> but they are in a zip-loc placed into a pot of barely simmering water,
>> no nutrition/flavor is lost. Boiling a beef steak makes it tough as a
>> witch's titty. You'd do better to dice that steak, brown it, and turn
>> it into vegetable beef soup... treat yourself to a half cup.
>
>
>Alright, if I must explain, here goes: First of all I get two meals out of what I make using 2 oz meat and 2 oz chicken along with some cheese and hotdog not to mention a slew of different fresh and properly cut to size veggies, all of which can change day to day with my prep method. I cut the medium rare cold steak into the mix and even after microwaving the mix the meat comes out tender. I'll put it to you this way. To save time and to keep from greasing my small apartment up I have taken to cooking things separately in bland fashion and then tossing them together with spices and other items that turn the whole meal into something pretty special. Also, those are not the only meals I eat each day. I eat a breakfast of various fruits - banana, berries, and pears cut up - swimming around in a small pond of kefir with granola of my choice and slivered almonds on top. I get enough nutrition. I'm not strutting around over my recipes here, but I am proud of creating them myself
>over time, and am amazed and delighted that some meats I thought would turn out tough poached came out ultra tender and perfect for my method. Sorry, it is not boiling. I pour boiling water that has simmered down a bit a few seconds over the steak, then put a lid over it on a burner that is not turned on. It doesn't boil. Believe me it's tender. I'd even recommend, even though I'm not much of a sandwich person, using cold slices of sirloin made this way for that purpose. Make it bland and doll it up, that's the way I go from now on. Because it's easy. And it's good.

Your mixture of ingredients sounds disgusting.

On Wednesday, March 11, 2020 at 7:20:33 PM UTC-4, Sheldon wrote:

> Your mixture of ingredients sounds disgusting.


It is disgusting. That's why I'm boasting about it. It's not easy to eat disgusting foods. It takes resolve. Dedication. It takes guts. I know my food is not well made but I eat it anyway because it's what I do. I am currently taking cooking classes at a local college where some of the best local and national chefs stop in now and then to teach and demonstrate. I am learning how to cook properly and appreciate your comments regarding my shortcomings. In time I expect to be a far better cook than I am now. At that time I will ask for your address so you can invite me to your home where I will prepare my food to your delight before taking a sledge hammer and pounding your skull flat like a pancake and shoveling it into my mouth so that many hours later it emerges as what it really was when it went in - a big flat hunk of human turd meat.