Food Thread: Sauce On Steak: Is It Legal? [CBD]

That is Argentinean Chimichurri sauce, which is a spectacular condiment for stronger flavored grilled steaks like skirt and hanger. I first had it at Mark Miller's Fourth Street Grill in Berkeley. It closed long ago, but it was a fine place with inventive and interesting food. He had a grilled steak with chimichurri and shoestring fries that was perfectly executed and marvelously balanced.

But....that steak was not a prime cut, or anything close to it. At the risk of longbow/crossbow level disagreements, I do not think that certain cuts require sauces. NY strip, rib steak and porterhouse are tender and well-flavored, and do not require anything more than their own juices (possibly augmented with butter and some delicate herbs) to shine.

Other steaks, skirt in particular, are intensely flavored and can stand up to the pungency of chimichurri or the sweet heat of a barbecue sauce.

There are hundreds of chimichurri recipes all over the internet...here and there and everywhere. But they share a basic structure....parsley, garlic, olive oil, salt, some heat, and occasionally cilantro or oregano and onion. Just poke around and find one that sounds good.

*******
Blue Bell ice cream is one step closer to returning.
Any food science Morons who can explain why this is such a complex fix?
*******
Duck fat fried chicken. Oh, man! This sounds great, but I do not have six cups of duck fat. It should work as pan fried though.....
*******
Y-not sent me this, which is a variation on a Frugal Gourmet recipe. As is true with most of her recipes, it looks easy and great! Yeah, she doesn't just rock the politics and garden threads.....she can cook too!

Pot Roast with Port
Ingredients

2-3lbs boneless beef chuck roast
2 tablespoons olive oil
1 cup tawny port
1 cup beef consomme (canned)*
2 tablespoons flour
2 tablespoons butter
1/2lb fresh mushrooms (chopped)
3 cloves garlic (crushed or minced)
salt and pepper
parsley (garnish) (optional)
Directions
1.In a large pan, heat oil and brown roast on both sides.
2.Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so...I usually turn the roast over at least once during this time).
3.Add consomme and simmer, covered, for 1 hour.
4.In a small frying pan mix flour with melted butter to make a roux (lightly browned).
5.After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
6.Add the mushrooms, garlic, salt and pepper.
7.Cover and simmer until tender, at least another 1/2 hour.
8.This can be served over noodles or rice and garnished with chopped parsley.
*Insert obligatory rant about using homemade.....

Posted by: Open Blogger at 04:00 PM

Comments
(Jump to bottom of comments)

1 Frist?

Posted by: Xavier at July 12, 2015 04:01 PM (TLx34)

2 Oh. My. God. It's really is that good!

Posted by: Xavier at July 12, 2015 04:01 PM (TLx34)

3 That Pot Roast Recipe....I'll be in my bunk

Posted by: Duh at July 12, 2015 04:02 PM (LPHFE)

4 Makin' sauce, baby, yeahhhh!!11!!

Posted by: Duh at July 12, 2015 04:04 PM (LPHFE)

5 The frugal gourmet? Goshes, hadn't seen mention of that alleged pederast in ages.

Posted by: Phil at July 12, 2015 04:06 PM (39FGM)

6 I think I'll leave an open italic to celebrate.

Posted by: Xavier at July 12, 2015 04:06 PM (TLx34)

7 :shrug:

Sometimes I like a light pepper cream sauce (made from pan deglaze) on my strip steak.
I am a monster.

Posted by: tsrblke, PhD(c) rogue bioethicst at July 12, 2015 04:08 PM (s92xH)

8 Posted by: tsrblke, PhD(c) rogue bioethicst at July 12, 2015 04:08 PM (s92xH)

Shun the heretic!

Posted by: FCC at July 12, 2015 04:10 PM (Zu3d9)

9 While I generally agree with you about sauces on steaks, I once had a bordelaise sauce with ribeye in a steak house that made my taste buds very happy indeed. The sauce had beef marrow in it and it served to intensify the taste of the steak, not mask it. At home, though, it's easiest to just have a grilled steak with nothing but salt and lots of freshly ground pepper on it.

That pot roast recipe looks great, but I'll save it for autumn, when I start craving heartier food.

Posted by: Donna &&&&&& V. (brandishing ampersands) at July 12, 2015 04:10 PM (+XMAD)

10 Also, not a food science moron, but done a lot with cross contamination in the lab (i.e. avoiding it.)

Based on that article it sounds like a clusterfuck occurred such that they aren't even sure where the listeria was located. If you can't find the source, you have to assume anything could be the source, break it all down, clean it and hope you got it.

And even then if you fucked up enough your source may be somewhere that can't actually *be* cleaned.

So you do a test run to make sure there's no more contamination.

To be honest they'd have had to fuck up pretty bad to get to that point. But hey it happens.

Posted by: tsrblke, PhD(c) rogue bioethicst at July 12, 2015 04:11 PM (s92xH)

11 Might as well pour catsup on it.

Posted by: fairweatherbill at July 12, 2015 04:13 PM (1eYr7)

12 Had my grandsons over for ribeyes one time. First thing they did after I took them off the grill is dump catsup on them.

I was not a happy camper.

Posted by: Vic We Have No Party at July 12, 2015 04:14 PM (GpgJl)

13 Any food science Morons who can explain why this is such a complex fix?

It involves the government.

Posted by: Vic We Have No Party at July 12, 2015 04:15 PM (GpgJl)

14 No

Posted by: skip at July 12, 2015 04:16 PM (D7n6r)

15 I was supposed to go to a friend's house to cook her a potroast yesterday since she had knee surgery and wasn't up and around.
She wasn't feeling up to company yesterday so I suspect I will see her in August.
I will try the port, or go buy a bottle of cheap red and try this recipe.

On the other hand I made hummus and flat bread for the 4th and it turned out so well I am making it again.

chili powder is not an ideal substitute for paprika, but it does work after a fashion, especially if it is all you have

Posted by: Kindltot at July 12, 2015 04:16 PM (3pRHP)

16 Fixed stuffed chard leaves last night w steamed asparagus on the side. There were no leftovers. I'm now scratching my head as to how I top yesterday.

Posted by: fairweatherbill at July 12, 2015 04:17 PM (cygkw)

17 I agree about the sauces on steak to an extent. I think it also depends on the grade of meat. A prime bone on ribeye is NOT the same as a choice ribeye. You may need sauce for that choice cut.

Posted by: lindafell de Spair at July 12, 2015 04:17 PM (xVgrA)

18 "Butter and some delicate herbs."

Man card. Now.

*farts* *grunts* *surveys female-less house* *pours bourbon* *weeps* *farts* *takes nap*

Posted by: Bob's House of Flannel Shirts and Wallet Chains at July 12, 2015 04:17 PM (yxw0r)

19 I first had chimichurri at a very good San Antonio Mexican place, Los Barrios. When they came out with a cook book, they didn't include the recipe for their sauce. It's a secret. It frustrated a lot of readers. I'd still like to have their recipe.

I'm cooking ribeyes tonight, made from the steer Mom had fed out for us, and I'm going to use CBD's cast iron method.

Posted by: stace at July 12, 2015 04:18 PM (CoX6k)

20 This site has all the Hungarian Paprika you need and it's guaranteed fresh.

http://bit.ly/1dUuTR2

Posted by: Vic We Have No Party at July 12, 2015 04:19 PM (GpgJl)

21 To my shame, I like to mix ketchup with gravy on roast.

Posted by: Grump928(C) at July 12, 2015 04:20 PM (pwSTL)

22 qdpsteve's manly-man steak sauce recipe:

- ketchup
- worcestershire sauce
- tabasco
- chopped garlic (Christopher Ranch is great)
- thyme
- coarse-ground black pepper
- smoky salt, such as Buffalo Wild Wings 'Desert Heat' seasoning
- ground anchovies

Everything's to taste. Grind it all up in a teacup, cover with aluminum foil, give it a week to cure in the fridge, and enjoy.

Posted by: qdpsteve at July 12, 2015 04:21 PM (ntObR)

23 "5
The frugal gourmet? Goshes, hadn't seen mention of that alleged pederast in ages.

Posted by: Phil at July 12, 2015 04:06 PM (39FGM)"

He may be a pervert but if you know anybody who is about to start living on their own and cooking for themselves, go to a used book store and look for the first Frugal Gourmet book to buy for them. It is an excellent starting point in learning how to cook with simple menus that are easy to cook but which taste really good and look impressive.

Posted by: Obnoxious A-Hole at July 12, 2015 04:21 PM (QHgTq)

24 12 Had my grandsons over for ribeyes one time. First thing they did after I took them off the grill is dump catsup on them.

I was not a happy camper.
Posted by: Vic We Have No Party at July 12, 2015 04:14 PM (GpgJl)

My husband does that. Grounds for divorce, but I don't want that so I've trained myself to bite my tongue until it bleeds.

Posted by: stace at July 12, 2015 04:21 PM (CoX6k)

25 Posted by: lindafell de Spair at July 12, 2015 04:17 PM (xVgrA)

Agreed. I don't buy those cuts unless they are prime, and nicely marbled. It's not worth the premium. I'd rather eat a nice chunk of chuck steak, which, while tough, has loads of beefy flavor.

Posted by: CharlieBrown'sDildo at July 12, 2015 04:22 PM (Zu3d9)

26 Best steak I ever had was a peppercorn sirloin at the Del Mar Cafe !

Posted by: Hadoop at July 12, 2015 04:22 PM (2X7pN)

27 Argentines... know steak, and how to cook them. If you are ever at an international BBQ-type event, and the Argentine volunteers to grill the steaks.... let him. Its like watching a virtuoso at work. The *ONLY* reason I would EVER consider a visit to Argentina, would be to go to their steak houses. OK, and the women.

Posted by: uh huh at July 12, 2015 04:23 PM (WlTl7)

28 I nearly always make some sort of sauce with steaks. Usually it is a simple wine/broth reduction with either onion or shallots and mushrooms if I have them.

I trim my steaks and will render the fat to fry the steaks in if I am pan frying them. Deglazing with that reduction above really produces a great tasting sauce!

Posted by: Chi-Town Jerry at July 12, 2015 04:24 PM (UpGcq)

29 Is sauce on steak legal? Everything is legal if you are a Democrat with connections.

Posted by: Obnoxious A-Hole at July 12, 2015 04:24 PM (QHgTq)

30 23 Posted by: Obnoxious A-Hole at July 12, 2015 04:21 PM (QHgTq)

Best cookbook for a beginner is Betty Crocker. It tells you how to do everything as well as has some good recipes. We have three of them here and there will be tussle over my MIL's 50s version.

Posted by: Vic We Have No Party at July 12, 2015 04:25 PM (GpgJl)

31 If your food plant is contaminated with pathogens, you have to completely remove them, completely remove them; and put in new policies, equipment, and personnel to make sure it doesn't hapoen again.

Not quick, not easy.

Posted by: eman at July 12, 2015 04:25 PM (MQEz6)

32 This thread is making me hungry so I will have to go and fix supper early.

Posted by: Vic We Have No Party at July 12, 2015 04:27 PM (GpgJl)

33 Posted by: tsrblke, PhD(c) rogue bioethicst at July 12, 2015 04:11 PM (s92xH)

Understood, but cleaning a plant shouldn't take several months. I suspect they have found a manufacturing weakness and have corrected that...thus the delay.

But I am just guessing.

Posted by: CharlieBrown'sDildo at July 12, 2015 04:27 PM (Zu3d9)

34
CBD, agreed (re tougher cuts and sauces).

Planning to do it again soon, last year I grilled up some flank steak (can't recall if marinated at all), then sliced it and dressed it with two sauces: a classic chimichurri, and a chiptole-cream. Wow. Visually striking as well: the brown/pink steak, the deep green chimichurri, the reddish-brown chipotle-cream sauce.

Excellent way to spice/dress up the tougher cuts, and almost as easy as grilling a hot dog. Sauces are just quickie blender tasks.

Posted by: rhomboid at July 12, 2015 04:27 PM (QDnY+)

35 I probably mentioned this before, but at the Lakewood community group on FB, I asked folks where was the best local place to get a prime steak to take home and grill up.

By far the big winner was... Costco. But, they also highly recommended an old-school butcher shop that's still around in Huntington Beach called Beef Palace. One respondent even mentioned they butcher on site, so you can choose the thickness.

Someday when I come into some money, gonna get a 1" ribeye, 1" New York, and two 2" filets. Hope I have a first-born to put up as collateral by then...

Posted by: qdpsteve at July 12, 2015 04:29 PM (ntObR)

36 Best cookbook for a beginner is Betty Crocker. ...vic

Mom gave me hers when I moved into an apartment 3rd year of college. That was about 38 years ago. Still use it. Had to duct tape the cover to keep it together.

Posted by: fairweatherbill at July 12, 2015 04:30 PM (2z4UX)

37 Sauce On Steak: Is It Legal?

----

If it's not illegal, it's mandatory!

Posted by: Progressives at July 12, 2015 04:31 PM (VAsIq)

38 I believe my Mom still has some of her church-sponsored recipe books from the 1950s and early 1960s.

You wanna find some old-school recipes, like for meatloaf and sauce-slathered steaks, oh boy.

Posted by: qdpsteve at July 12, 2015 04:31 PM (ntObR)

39
Chi-town, that sounds outstanding - your pan sauce/deglaze thinggy. I grill outside year-round here (paradise), so perhaps when I finally get that heavy grill pan I've been wanting - your recipe sounds delish.

As to Argentina, oh yeah. Wow - THIRTY years since I was there ..... but imagine nothing has changed WRT steak, fries, and red wine to go with it. Was there during one of their epic hyper-inflations (there've actually been worse episodes since, now to include bank depost expropriations and "capital controls" - love that euphemism for theft). So a fantastic steak/fries with a glass of wine and a liquado (fruit shake) for dessert cost me under $5.

Posted by: rhomboid at July 12, 2015 04:32 PM (QDnY+)

40 Nobody wants to try my manly-man sauce???

(((sad face)))

Posted by: qdpsteve at July 12, 2015 04:32 PM (ntObR)

41 Argentines... know steak, and how to cook them.
Posted by: uh huh

And Nazis!

Posted by: Those who fled the Fatherland at July 12, 2015 04:33 PM (VAsIq)

42 Nobody wants to try my manly-man sauce???

I'm not googling for manly-man sauce.

Posted by: Grump928(C) at July 12, 2015 04:33 PM (pwSTL)

43 Great flick to watch while enjoying an Argentine steak:

"The Boys from Brazil."

(yep, it's on blu-ray.)

Posted by: qdpsteve at July 12, 2015 04:34 PM (ntObR)

44 Grump, my recipe's right here. Don't need to google. ;-)

Posted by: qdpsteve at July 12, 2015 04:34 PM (ntObR)

45 Sighs...

All I can add to the Food Thread is tuna fish sammiches. Add bacon bits to the tuna.

Yum.

Posted by: HH at July 12, 2015 04:34 PM (Qia1Z)

46
And yes this reminder #236 that I simply need to hunker down and study my cuts and uses thereof, but a question about chuck. Lately I've been seeing a lot more variations on cuts of chuck steak (whole, not ground as I thought was usually the case).

Even tried a few on the grill last week - meh (and these were Harris Ranch, a very good source).

Are chuck steaks salt/pepper/butter only grillers? Or should one use them for marinated recipes where the acidic marinade can do some break-down?

Posted by: rhomboid at July 12, 2015 04:35 PM (QDnY+)

47 Pathogens could lurking in a valve or a seal or a switch.

You can clean or replace everything, but if you don't catch the source, your plant will fail again.

Posted by: eman at July 12, 2015 04:35 PM (MQEz6)

48 Okay, I probably could have phrased #40 better...

ah geez.

Posted by: qdpsteve at July 12, 2015 04:35 PM (ntObR)

49 >>5 The frugal gourmet? Goshes, hadn't seen mention of that alleged pederast in ages.
Posted by: Phil at July 12, 2015 04:06 PM (39FGM)

I don't know the gossip but I used to love that show as a kid. I do remember him making stuff like tripe, which I had no interest in. I bought a cookbook used at some point. Maybe I should dig it out and make something.

I usually don't put sauce on a steak but sometimes it sounds good. Eh, do what you like. I think I mentioned that bbq sauce I put on steak sometimes once - Rufus Teague made some sauce. That stuff is genius.

Posted by: Lea at July 12, 2015 04:35 PM (vmMMi)

50 Nobody wants to try my manly-man sauce???

(((sad face)))

Posted by: qdpsteve

Of course I'll twy it!

Posted by: Bawney Fwank at July 12, 2015 04:36 PM (VAsIq)

51 Bawney, don't think it's what you're looking for.

Posted by: qdpsteve at July 12, 2015 04:36 PM (ntObR)

52 You all can afford steaks? Jeeze, the Comfort Class has taken over the food thread.

I use olive oil, salt, black pepper, and parmesan on my chicken and pork. Pretty tasty.

Posted by: antisocial justice beatnik at July 12, 2015 04:37 PM (EHU9F)

53 Anybody else remember The Galloping Gourmet?

If nothing else he was funny. Remember once he cut himself. He looked at his thumb and said "Oh dear, I've cut myself. AAAAAUUUUGGGHHHH!!!!!"

Posted by: qdpsteve at July 12, 2015 04:37 PM (ntObR)

54 Posted by: CharlieBrown'sDildo at July 12, 2015 04:27 PM (Zu3d9)

Well it sounds like they had to go back and retrain everyone.

Which makes me think the contamination was caused by that old standby of entropy of a staff.

That being said: depending on the complexity of the system I could see months into disassembling everything and cleaning it. Hell, there was a contamination problem at a lab next to ours and they basically had to break the entire lab into little pieces, and clean t all. Took weeks.

Posted by: tsrblke, PhD(c) rogue bioethicst at July 12, 2015 04:37 PM (s92xH)

55 I watched an episode of The Kitchen this afternoon. They made jicama tacos. The sauce was soy sauce, lime juice, cilantro, seeded seranos, and green onions. I think that would go nicely in place of a chimichurri on a hangar or flank steak. I made boneless country backbone, dirty rice, corn on the cob, fruit salad, and a refrigerator pie for dinner tonight. All easy stuff, but oh so tasty.

Posted by: no good deed at July 12, 2015 04:38 PM (GgxVX)

56 40
Nobody wants to try my manly-man sauce???

(((sad face)))

Posted by: qdpsteve at July 12, 2015 04:32 PM (ntObR)

Never. Ever. Not once. Never. Did I say "never" yet? Nope. Not ever.

Posted by: Lindsey Graham at July 12, 2015 04:38 PM (yxw0r)

57 My basic steak marinade while it's cooking is soy sauce and garlic salt.

Even my 9-year-old niece likes it. (Thank God she's not a vegan yet.)

Posted by: qdpsteve at July 12, 2015 04:38 PM (ntObR)

58 Lindsey, you wouldn't like it either. It's not snooty enough.

Posted by: qdpsteve at July 12, 2015 04:38 PM (ntObR)

59 That being said: depending on the complexity of the system I could see months into disassembling everything and cleaning it. Hell, there was a contamination problem at a lab next to ours and they basically had to break the entire lab into little pieces, and clean t all. Took weeks.

Posted by: tsrblke

Hire some tweakers and give them toothbrushes. Problem solved in 12 hours.

Posted by: Turd Ferguson at July 12, 2015 04:39 PM (VAsIq)

60 Anybody else remember The Galloping Gourmet?

That guy could drink. True moron.

Posted by: fairweatherbill at July 12, 2015 04:39 PM (cygkw)

61 Time for a short slurp.

(wine, you pervs)

Posted by: The Galloping Gourmet at July 12, 2015 04:40 PM (Cxp7g)

62 I would be willing to bet that Blue Bell is upgrading equipment as well as cleaning and retraining. I know I would if I had to shut down for that long.

Posted by: no good deed at July 12, 2015 04:40 PM (GgxVX)

63 Best Blue Bell flavor? My vote is vanilla bean.

Posted by: Turd Ferguson at July 12, 2015 04:41 PM (VAsIq)

64 Posted by: Turd Ferguson at July 12, 2015 04:39 PM (VAsIq)

We had to break down and take apart something once, centrifuge maybe?

Anyway, just breaking it down took forever, then the cleaning and then putting it back together.

Posted by: tsrblke, PhD(c) rogue bioethicst at July 12, 2015 04:41 PM (s92xH)

65 Clarified butter!

(for cooking, you pervs)

Posted by: The Galloping Gourmet at July 12, 2015 04:42 PM (Cxp7g)

66 Regardless of thickness, three minutes per side at 650+deg. F.

When you remove it from the grill it should bellow for it's mama's teat.

Posted by: Fritz at July 12, 2015 04:42 PM (o/UmK)

67
Uruguayan steak shd be served with Tupamaro sauce, i.e., the bodies of dead leftist, roasted and ground with seasoning.

Argentinian steak shd be served similarly but with bodes of Maoist Guerillas also slow roasted and ground with seasoning.

Posted by: Bruce With a Wang! at July 12, 2015 04:42 PM (iQIUe)

68 Howdy! I'm making it today, except using oxtail instead of pot roast. Going to serve it over egg noodles with a bourbon barrel stout.

BBL!

Posted by: Y-not at July 12, 2015 04:42 PM (RWGcK)

69 Sauce on a steak?
HEATHEN!

And yes, you just made me crave a nice steak au poivre.
But my broke ass will have to settle for another tomato sammich.

Posted by: Vizzini at July 12, 2015 04:42 PM (qqEdf)

70 Damn Sicilian sock.

Posted by: Chi at July 12, 2015 04:43 PM (qqEdf)

71 I use half soy sauce and half Worcestershire as a marinade, qdpsteve.

Posted by: no good deed at July 12, 2015 04:44 PM (GgxVX)

72 no good deed, that also works. I've done that often.

Posted by: qdpsteve at July 12, 2015 04:46 PM (ntObR)

73
Serve steak with Cilantro Sauce, either spicy, garlicky, or creamy.

Posted by: Bruce With a Wang! at July 12, 2015 04:46 PM (iQIUe)

74 I would be willing to bet that Blue Bell is upgrading equipment as well
as cleaning and retraining. I know I would if I had to shut down for
that long.>>>

Some of that food grade equipment is custom to the line and takes months to get from the manufacturer. Even when money is no object.

Posted by: Robinson at July 12, 2015 04:46 PM (1SHv1)

75 fairweatherbill, Graham Kerr became a born-again Christian too.

He'd probably fit right in here. ;-)

Posted by: qdpsteve at July 12, 2015 04:46 PM (ntObR)

76 >>I will try the port, or go buy a bottle of cheap red and try this recipe.

Definitely go with the port or, barring that, pedro ximenez sherry. It needs the sweetness.

I went light on the garlic today and didn't thicken it, but I tossed in some porcini salt, summer savory and french thyme.

OK, now noodles must be ready -- time to serve it.

Posted by: Y-not at July 12, 2015 04:46 PM (RWGcK)

77 Best cookbook for a beginner is Betty Crocker.

Posted by: Vic We Have No Party

Best cookbook? To Serve Man.

Posted by: Twilight Zone at July 12, 2015 04:47 PM (VAsIq)

78 May the sauce be with you!

Posted by: Obi Wan Chimichurri at July 12, 2015 04:47 PM (F1Z8f)

79 I will get a whole tenderloin from Costco about twice a year and clean it and cut some nice thick steaks from it. You also get some nice scraps to make a stir fry or cheese steaks. I vacuum seal everything and freeze it for later.
You can also do the same by buying a whole prime rib roast, with or without the bone, and cutting your own ribeye steaks from it. Vacuum seal it and freeze for later use. This is slightly less expensive per/lb than buying individual steaks.

Posted by: lindafell de Spair at July 12, 2015 04:49 PM (xVgrA)

80 I think the best cut of meat is whatever McDonald's uses for their quarter-pounder.

Posted by: Tee-hee at July 12, 2015 04:49 PM (VAsIq)

81 Sauce on a steak? Sacrilege.

Butter, garlic. Stop.

See also; lily, gild

Posted by: se pa moron at July 12, 2015 04:50 PM (3g0+0)

82 Let me tell you what I did when I worked in the meat department...

Posted by: Ariana Grande at July 12, 2015 04:51 PM (F1Z8f)

83 Butter, garlic. Stop.

I like butter and capers on a steak.

Posted by: no good deed at July 12, 2015 04:52 PM (GgxVX)

84 Best cookbook? To Serve Man.

Posted by: Twilight Zone at July 12, 2015 04:47 PM (VAsIq)

------

It's a cockbook!

Posted by: Jeff Smith at July 12, 2015 04:54 PM (F1Z8f)

85 >>Going to serve it over egg noodles with a bourbon barrel stout.

Hang on here. Are you using the stout to cook with, or just as the side drink?

And what's the name of the BBS?

Posted by: HH at July 12, 2015 04:54 PM (Qia1Z)

86 Meat good... http://tinyurl.com/qzsgoxh

Posted by: nana's boy at July 12, 2015 04:55 PM (Cxp7g)

87 qdp steak sauce recipe sounds interesting. I never plan food a week in advance though.

Posted by: PaleRider at July 12, 2015 04:55 PM (iA/+T)

88 It's a cockbook!

Posted by: Jeff Smith

Reggie, go get a copy!

Posted by: Presn't Obama at July 12, 2015 04:55 PM (VAsIq)

89 It's true what they say--you are what you eat...and I'm a dick.

Posted by: Presn't Obama at July 12, 2015 04:56 PM (VAsIq)

90 Chuck steak is basically slices of chuck roast. I would never use it myself as a grilling steak. To me chuck is only good for grinding or braising. YMMV

Posted by: lindafell de Spair at July 12, 2015 04:56 PM (xVgrA)

91 PaleRider, no problemo. I'd say my sauce keeps for a while. ;-)

Posted by: qdpsteve at July 12, 2015 04:56 PM (ntObR)

92 "Best
cookbook for a beginner is Betty Crocker. It tells you how to do
everything as well as has some good recipes. We have three of them here
and there will be tussle over my MIL's 50s version.

Posted by: Vic We Have No Party at July 12, 2015 04:25 PM (GpgJl)"

I have heard that from a lot of people but I still recommend the first Frugal Gourmet cook book. There is an introductory section in the front about basic techniques and overall knowledge. The recipes are all easy to make, do not take a lot of time and produce very tasty meals.

Posted by: Obnoxious A-Hole at July 12, 2015 04:57 PM (QHgTq)

93 I think the best cut of meat is whatever McDonald's uses for their quarter-pounder.

Posted by: Tee-hee at July 12, 2015 04:49 PM (VAsIq)

---

50 year old meat between ten year old buns.

Posted by: Michael Jackson at July 12, 2015 04:57 PM (F1Z8f)

94
See also; lily, gild

That's a completely misused expression. It's from "to gild refined gold, to paint the lily", which in neither case can confer improvement.

That said, you can pry my Worcestershire Sauce from my cold dead fingers.

Posted by: Bandersnatch at July 12, 2015 04:59 PM (1xUj/)

95 Best cookbook for a beginner is Betty Crocker.

Posted by: Vic

Cookbook for beginners? I recommend just hiring a world-class chef or two.

Posted by: Democratic Elites at July 12, 2015 04:59 PM (VAsIq)

96 I like to make chimmichurra sauce with cilantro instead of parsley and I usually cut the amount of vinegar called for then double the garlic. I'm really very pleasant to be close to after eating this.

Posted by: lindafell de Spair at July 12, 2015 05:00 PM (xVgrA)

97 50 year old meat between ten year old buns.

Posted by: Michael Jackson

Ha!

Posted by: Turd Ferguson at July 12, 2015 05:00 PM (VAsIq)

98
lindafell, thanks ..... that was my vague impression as well - chuck was for grinding, mostly. I suppose braising would also be good for any less-than-tender cut, for obvious reasons.

Just curious. Could be me, but I suddenly think I'm seeing various cuts of chuck *steak* at different stores in the last few months, and I don't recall seeing them before. As I said my first experiment (salt/pepper, grilled) was very meh, both as to flavor and of course texture.

Posted by: rhomboid at July 12, 2015 05:01 PM (QDnY+)

99 >>> Sauce on steak: is it legal?

Lea and Perrin's may be legal. But I hate it.

Posted by: Hillary Clinton, guzzling A1 at July 12, 2015 05:01 PM (F1Z8f)

100 Sauce on steak: is it legal?

-----

Hmmm, I'm not sure what the constitution says. Let me see what the polls tell me, then I'll let you know about the legality.

Posted by: Chief Justice Roberts at July 12, 2015 05:04 PM (VAsIq)

101 BTW, if you are interested in what is being reported in Argentina:

http://www.buenosairesherald.com/

Posted by: Kindltot at July 12, 2015 05:09 PM (3pRHP)

102 Steak n Shake

Posted by: Ummm, at July 12, 2015 05:09 PM (Gcu5R)

103 I use whole roast for making pot roast. Again, you have to clean it up and separate it to get a nice roast. I don't like the pre cut chuck roast because they don't allow you to cut the meat against the grain very well since the grain is only about 2-3 inches but the roast is about 10 or so inches across.

Posted by: lindafell de Spair at July 12, 2015 05:10 PM (xVgrA)

104 ...sauce on steak?

What's next, are you going to recommend the best types of ketchup for hotdogs?

Posted by: mynewhandle at July 12, 2015 05:11 PM (AkOaV)

105 Pot roast? Count me in, man!

Posted by: Coloradoan at July 12, 2015 05:11 PM (VAsIq)

106 What's next, are you going to recommend the best types of ketchup for hotdogs?

Posted by: mynewhandle

Hunt's!

Posted by: Turd Ferguson at July 12, 2015 05:12 PM (VAsIq)

107 Just had some Northern Style ribs at PF Changs. Don't know how something could taste any better. Only eleven bucks.

Posted by: Cruzinator at July 12, 2015 05:12 PM (4SgJh)

108 Don't knock Chimichurrion a nice ribeye.....or just all by itself in a spoon. Well at least the way Mrs. Jukin makes it.

Posted by: Jukin, Former Republican at July 12, 2015 05:13 PM (TV9BR)

109 Kindly keep the sauce to yourself, please.

Posted by: Sir Loin at July 12, 2015 05:14 PM (14Ncy)

110 I mean, um....no! Ketchup is terrible and should never grace the delicate hot dog!

Posted by: Turd Ferguson at July 12, 2015 05:14 PM (VAsIq)

111 As I said my first experiment (salt/pepper, grilled) was very meh, both as to flavor and of course texture.
Posted by: rhomboid at July 12, 2015 05:01 PM (QDnY+)

To have a good steak, you need to start with a good steak.

And use the salt and pepper in grinders. Cover the meat liberally. Then sear on the grill, lower it to medium, let the steak cook until it's cooked about 1/2-3/4 done (by eye / feel), flip, then use the finger trick (or a thermometer... its sort of cheating, but not really) and pull it off right before you think its done.

cover in aluminum foil for 5 minutes or so, and you're going to be about ready to eat the most delicious steak you've ever had.

Posted by: mynewhandle at July 12, 2015 05:14 PM (AkOaV)

112 110 I mean, um....no! Ketchup is terrible and should never grace the delicate hot dog!
Posted by: Turd Ferguson at July 12, 2015 05:14 PM (VAsIq)

good save

Posted by: mynewhandle at July 12, 2015 05:15 PM (AkOaV)

113 can someone please explain the purpose of mayonnaise?

**I'm one of those people who puts mustard on hot dogs

Posted by: moron #73 at July 12, 2015 05:15 PM (uqceQ)

114 That's a completely misused expression. It's from "to gild refined gold, to paint the lily", which in neither case can confer improvement...

That was my roundabout point, when something is so good by itself it's doubtful anything is going to make it better.

That said, you can pry my Worcestershire...

Yeah, but breaking the ingredient list of Worcestershire sauce down you're mainly playing with the sweet/sour equation. Vinegar to the sour side, corn syrup, sugar, and molasses to the sweet side, some spices and garlic.

I think you like some sour with your sweet. Plain old vinegar will do the job for a lot less money.

Posted by: se pa moron at July 12, 2015 05:15 PM (xQX/f)

115 Mayonnaise is for french fries.

Posted by: Kindltot at July 12, 2015 05:16 PM (3pRHP)

116 Texas Roadhouse's steak is yummy, and their loaded mashed potatoes are also yummy. And throwing peanut shells on the floor still makes me happy.

Posted by: Turd Ferguson at July 12, 2015 05:16 PM (VAsIq)

117 can someone please explain the purpose of mayonnaise?

Posted by: moron #73

It's used to make fry sauce, of course.

Posted by: Turd Ferguson at July 12, 2015 05:17 PM (VAsIq)

118 This is the same idea as Beef Bourguignon and I mean EXACT same thing... 'cept differ'nt.

Posted by: bour3 at July 12, 2015 05:17 PM (5x3+2)

119 What's next, are you going to recommend the best types of ketchup for hotdogs?
Posted by: mynewhandle at July 12, 2015 05:11 PM (AkOaV)
---
Ketchup only goes well with certain dog breeds.

Posted by: Barack Obama at July 12, 2015 05:18 PM (F1Z8f)

120 no cilantro ever

Posted by: ghost of hallelujah at July 12, 2015 05:19 PM (7RXcs)

121 And use the salt and pepper in grinders. Cover the meat liberally. Then sear on the grill, lower it to medium, let the steak cook until it's cooked about 1/2-3/4 done (by eye / feel), flip, then use the finger trick (or a thermometer... its sort of cheating, but not really) and pull it off right before you think its done.

cover in aluminum foil for 5 minutes or so, and you're going to be about ready to eat the most delicious steak you've ever had.
Posted by: mynewhandle

Exactly how I do it, except I substitute garlic salt. I also allow horseradish to be served on the side. Anymore condiments and you've ruined the thing.

Posted by: fairweatherbill at July 12, 2015 05:20 PM (2z4UX)

122 Ketchup is for fried foods only. I thought everyone knew that.

Posted by: Cruzinator at July 12, 2015 05:20 PM (4SgJh)

123 Dull, by contrast, but I'm making up a pot of butter peas for this evenings quarterly Sunday School pot-luck.

Cooking peas is much the same, regardless of the peas. I use this http://tinyurl.com/ptzg243, with sausage, sometimes ham, but NO Okra.

They always get eaten.

Posted by: Mike Hammer, etc., etc. at July 12, 2015 05:20 PM (9mTYi)

124 I'm sure I've recommended this before, but I'll do it again--the BEST dish is one prepared by someone else.

Posted by: Turd Ferguson's Lazy Ass at July 12, 2015 05:21 PM (VAsIq)

125 30
Best cookbook for a beginner is Betty Crocker. It tells you how to do everything as well as has some good recipes.
12, 2015 04:25 PM (GpgJl)

I like the America's Test Kitchen Family Cookbook.

https://tinyurl.com/qc5o9wl

It assumes no prior knowledge, which was accurate in my case. There are sections describing various cooking equipment, as well as staple ingredients to have on hand.

At first I took the "serves 4" and "serves 6" recipes and tried to divide the ingredients into one portion. Then I realized that I could cook the full recipe, freeze the leftovers in Rubbermaid containers, and heat them in the microwave.

For years my freezer was full of TV dinners. Now it is full of leftovers that I cooked from scratch.

Ironically, I bought the book when I ordered some long-term storage prepper food.

Posted by: rickl at July 12, 2015 05:21 PM (sdi6R)

126 120 no cilantro ever
Posted by: ghost of hallelujah at July 12, 2015 05:19 PM (7RXcs)

Yep I'm one of those people where cilantro tastes like soap.

Posted by: Cruzinator at July 12, 2015 05:21 PM (4SgJh)

127 The Galloping Gourmet was pretty good but he had that odd serial killer thing about him....

Blue Bell has always sucked...ghetto ice cream.

Real men eat steak and steak alone...no sauce needed. Any "steak" that needs a sauce ain't steak.

Posted by: Hairyback Guy@gmail.com at July 12, 2015 05:24 PM (JG47A)

128 >>113 can someone please explain the purpose of mayonnaise?

Well, if you are out of butter...

Posted by: Marlon Brando at July 12, 2015 05:24 PM (14Ncy)

129 I'm sure I've recommended this before, but I'll do it again--the BEST dish is one prepared by someone else.

The best meal is a free meal.

Posted by: Grump928(C) at July 12, 2015 05:24 PM (pwSTL)

130 "This is the same idea as Beef Bourguignon and I mean EXACT same thing... 'cept differ'nt."

Half of French cooking is taking something perfectly mundane, tarting it up a little, making the process far more complex than it needs to be, and slapping a pretentious name on it

Posted by: Jeff Gauch at July 12, 2015 05:24 PM (9+3Ef)

131 My daughter puts A-1 on my standing rib roast, the darn heretic

Posted by: FCF at July 12, 2015 05:25 PM (kejii)

132 120
Yeah, ghost. I'm in that percentage of people to whom control tastes like soap. I can tolerate a little in salsa or guac, but not much.

And ketchup? I only use it as a base for cocktail or bbq sauces.
There is a Tony's hot dogs here that's been around forever. As a kid, I ordered ketchup on a hot dog, and Old Man Tony cussed me out (in front of Dad), and put a dog in front of me with mustard, onion, chili. Like God intended it to be. That's how I order them to this day.

Posted by: Chi at July 12, 2015 05:25 PM (bfrvo)

133 A song for the thread

https://www.youtube.com/watch?v=uKtP1CZ4Sjo

Posted by: DaveA at July 12, 2015 05:26 PM (DL2i+)

134 Blue Bell has always sucked...ghetto ice cream.

Posted by: Hairyback Guy@gmail.com

The gauntlet has been thrown! Sir, I challenge you to pistols at dawn....or maybe dawn thirty, dawn forty-five.

Posted by: Turd Ferguson at July 12, 2015 05:26 PM (VAsIq)

135 I pour my Cheerios into a bowl of mayonnaise.

Posted by: Breakfast of Champions at July 12, 2015 05:27 PM (Gcu5R)

136 Yep I'm one of those people where cilantro tastes like soap.

especially the stems, cooking it does help temper the off-taste (for example, in most jarred salsas). I love a lot of the ethnic cuisines that use cilantro (Latin, Asian, etc) but I always ask for dishes w/ no cilantro

Posted by: ghost of hallelujah at July 12, 2015 05:27 PM (7RXcs)

137 126
Ha! Great taste buds think alike, I guess.

Posted by: Chi at July 12, 2015 05:27 PM (bfrvo)

138 And autocucumber gets me again.
control = cilantro

Posted by: Chi at July 12, 2015 05:28 PM (bfrvo)

139 Dressing? Ketchup and Mayonaisse.

Posted by: White Trash Gourmet at July 12, 2015 05:29 PM (Gcu5R)

140 Hairy back guy,
Hey, you take that back about Blue Bell ice cream. Sure, it's not Hagen das but it better than most. You're not from around these parts are you?!?!

Posted by: lindafell de Spair at July 12, 2015 05:31 PM (xVgrA)

141 My Mother in Law loves Blue Bell.

Buys 2.5 gallons every time we go on vacation.
It used to be the house Ice Cream at our local Outbacks.

Posted by: Village Idiot's Apprentice at July 12, 2015 05:31 PM (VPLuQ)

142 I finally figured out the garlic problem I've been having. The wife's Dr. wants her to eat two cloves per day as anti-cancer preventative. Garlic butter mashed potatoes is a phenomenal taste that goes with a lot of foods. But undercook the garlic and its nasty, overheating the garlic and it turns green in color, but tastes great.

My electric oven has a 'keep warm' burner that puts my cream, butter, and garlic combo at some perfect temperature -- under boiling, and the garlic remains white in color, yet warms it enough to move it from sour to sweet. I start that mixture early, knowing it won't overheat, and it comes out perfect every time.

Posted by: se pa moron at July 12, 2015 05:33 PM (xQX/f)

143 Mayonaisse is for turkey sandwiches and nothing else.

Posted by: Vic We Have No Party at July 12, 2015 05:34 PM (GpgJl)

144 Garlic butter mashed potatoes is a phenomenal taste that goes with a lot of foods.

----

Sounds awful.

Posted by: Dracula at July 12, 2015 05:34 PM (VAsIq)

145 Blah.

Posted by: Dracula at July 12, 2015 05:34 PM (VAsIq)

146 I've done similar pot roast, but with Guiness not port.

Posted by: Bigby's Knuckle Sandwich at July 12, 2015 05:34 PM (Cq0oW)

147 For something different and quite simple but highly addictive here is a Filipino recipe that cannot be beat. I don't know if Ace allows links so just google "Filipino Pork and Chicken Adobo Sauce Recipe: Food fit for the Gods" and you will have the link.

We've taught hundreds of our Anglo friends to enjoy it, and we've never heard a bad word about it.

Posted by: rick schwartz at July 12, 2015 05:35 PM (20XS1)

148 For something different and quite simple but highly addictive here is a Filipino recipe that cannot be beat. I don't know if Ace allows links so just google "Filipino Pork and Chicken Adobo Sauce Recipe: Food fit for the Gods" and you will have the link.

We've taught hundreds of our Anglo friends to enjoy it, and we've never heard a bad word about it.

Posted by: rick schwartz at July 12, 2015 05:35 PM (20XS1)

149 I pour my Cheerios into a bowl of mayonnaise.

Posted by: Breakfast of Champions

Hm. We always used Elmer's glue.

Posted by: Ad Agency at July 12, 2015 05:35 PM (VAsIq)

150 I usually just throw the cloves in with the potatoes to cook than mash and whip it with the potatoes. I've never noticed the garlic turning green before unless it has sprouted.

Posted by: lindafell de Spair at July 12, 2015 05:37 PM (xVgrA)

151 Mayonnaise works in potato salad with a little mustard, onions, and pickles.

Posted by: fairweatherbill at July 12, 2015 05:38 PM (2z4UX)

152 Hang on here. Are you using the stout to cook with, or just as the side drink?

And what's the name of the BBS?

---

Anderson Valley Bourbon Barrel Stout to drink. Used port and some Pedro Ximenez sherry (b/c I was low on port).

It was good:

https://twitter.com/moxiemom/status/620346606605373440

Posted by: Y-not at July 12, 2015 05:39 PM (RWGcK)

153 I pour my Cheerios into a bowl of mayonnaise.

Posted by: Breakfast of Champions

Hm. We always used Elmer's glue.

Posted by: Ad Agency

Me too! But not with Cheerios--that'd be weird.

Posted by: Joe Biden at July 12, 2015 05:42 PM (VAsIq)

154 mayo is awesome, WTH is wrong w/ you people. My preferred condiment for a burger (NEVER more than 1 condiment on a burger - sriracha mayo counts as 1 condiment). Plus on deli meat sandwiches.

Posted by: ghost of hallelujah at July 12, 2015 05:42 PM (7RXcs)

155 I dump my beer on my chicken fried steak and then eat it.

Posted by: White Trash Gourmet at July 12, 2015 05:42 PM (Gcu5R)

156 Mayonaisse is for turkey sandwiches and nothing else.

Posted by: Vic We Have No Party at July 12, 2015 05:34 PM

I use it so my tuna sandwiches will stick together.

Posted by: huerfano at July 12, 2015 05:42 PM (bynk/)

157 A lot of downer threads today: The early morning thread; Gamergate, which got negative despite the author's intentions; and now this, which details the experience of eating a steak that wasn't a prime cut.

And thus, as a closer and still closer intimacy admitted me more unreservedly into the recesses of this blog, the more bitterly did I perceive the futility of all attempt at cheering a mind from which darkness, as if an inherent positive quality, poured forth upon all objects of the moral and physical universe in one unceasing radiation of gloom.

Posted by: FireHorse at July 12, 2015 05:43 PM (qsi9o)

158 OT: **whispers*** has everyone completed the reading assignment for tonight? I did but the language was too flowery for me. The only thing I got out of it is Poe did himself some heavy opium. He as much as said so when comparing something to the horrible post-opium high dreams. Since I haven't taken opium I can't relate to that. I guess I failed. What happens when you fail one of Ace's assignments???

Posted by: lindafell de Spair at July 12, 2015 05:43 PM (xVgrA)

159 You can put anything on steak except a Confederate flag.

Posted by: White Trash Gourmet at July 12, 2015 05:43 PM (Gcu5R)

160 You can put anything on steak except a Confederate flag.

Posted by: White Trash Gourmet

Correct. That's to use as a napkin.

Posted by: Yankee h8r at July 12, 2015 05:45 PM (VAsIq)

161 Plus on deli meat sandwiches.

?
Hot deli mustard!

Posted by: Hadoop at July 12, 2015 05:45 PM (2X7pN)

162 Mayo is useful in cooking. We used to make (back in the olden starving student days) a plain fish (haddock?) fillet smeared with some mayo and sprinkled with parmesan cheese -- then baked in a toaster oven. Surprisingly good.

It's also integral to a favorite recipe my mom used to make when I was a kid: paprika chicken. Slather skin-on chicken pieces with mayo. Sprinkle with salt, pepper, and paprika. Then bake in the oven. Best. Skin. Ever.

And, of course, the fancy homemade mayo is great with things like a cold poached salmon.

Posted by: Y-not at July 12, 2015 05:45 PM (RWGcK)

163
And thus, as a closer and still closer intimacy admitted me more unreservedly into the recesses of this blog, the more bitterly did I perceive the futility of all attempt at cheering a mind from which darkness, as if an inherent positive quality, poured forth upon all objects of the moral and physical universe in one unceasing radiation of gloom.
Posted by: FireHorse

Have a beer and a shot. That'll put some lead in your pencil.

Posted by: fairweatherbill at July 12, 2015 05:46 PM (2z4UX)

164 Posted by: FireHorse

Nice. Someone's all ready for the AoSHQ book-mock-a-thon tonight.

Posted by: Turd Ferguson at July 12, 2015 05:46 PM (VAsIq)

165 You can put anything on steak except a Confederate flag.

And the Fluer de Lis....

Posted by: lindafell de Spair at July 12, 2015 05:46 PM (xVgrA)

166 Shit, between my atrocious spelling and auto correct I'm fail.
Good thing it's Rudy's BBQ tonight, I don't want to try cooking. I may miss or be late for the moron book club.

Posted by: lindafell de Spair at July 12, 2015 05:50 PM (xVgrA)

167 I keep A1 Sauce in the house and occasionally use it. Even with premium cuts I'll occasionally dribble some on the side of the plate and dip every few bites in. It's basically salt and pepper and basic spices all reduced to a liquid. Best used in small quantities.

Posted by: Lincolntf at July 12, 2015 05:50 PM (2cS/G)

168 116 Texas Roadhouse's steak is yummy, and their loaded mashed potatoes are also yummy. And throwing peanut shells on the floor still makes me happy.
---

And Jamaican Cowboys (which you might not indulge in if you're a member, Turd, but they are really tasty).

Posted by: Y-not at July 12, 2015 05:50 PM (RWGcK)

169 >>Mayo is useful in cooking.

Yes! I am not a fan of mayo as a condiment, but love it when it's used to moisten chicken - mayo, mustard and fresh rosemary on chicken to be grilled.

http://www.finecooking.com/recipes/moist-rosemary-chicken-for-a-crowd.aspx

Posted by: Lizzy at July 12, 2015 05:51 PM (NOIQH)

170 >>You can put anything on steak except a Confederate flag.

>>And the Fluer de Lis....

Or if it's purchased at a Cracker Barrel

Posted by: Lizzy at July 12, 2015 05:52 PM (NOIQH)

171 Posted by: FireHorse at July 12, 2015 05:43 PM (qsi9o)

We can wrap it up folks...we have a thread winner.

Posted by: CharlieBrown'sDildo at July 12, 2015 05:52 PM (Zu3d9)

172 Rudy's BBQ tonight

Send me some baby back ribs.

Posted by: Ronster at July 12, 2015 05:52 PM (vQqVr)

173 Water with lemon for me--I want all my calories to come from delicious food.

Posted by: Turd Ferguson at July 12, 2015 05:52 PM (VAsIq)

174 No sauce---Just meat.

Posted by: Cannibal Gourmet at July 12, 2015 05:53 PM (Gcu5R)

175 In all seriousness, this is a great topic and thread. After SMOD comes, prime cuts are gonna be awful hard to come by.

The Galloping Gourmet was pretty good but he had that odd serial killer thing about him....

That would explain one of the last episodes in 1971. "Today we're going to learn how to make yummy meals out of mystery meats we've just happened to come upon by the side of the road, or perhaps that you've hit with your Range Rover. Oh and everyone, please welcome our special guest for today's show, Ted Bundy!"

Posted by: qdpsteve at July 12, 2015 05:54 PM (ntObR)

176 I'm posting a basic grilled steak recipe as a stand-alone post.

It will double as an open thread until the Usher discussion starts......

Posted by: CharlieBrown'sDildo at July 12, 2015 05:54 PM (Zu3d9)

177 We can wrap it up folks...we have a thread winner.

Posted by: CharlieBrown'sDildo at July 12, 2015 05:52 PM
________

Thanks! But ...

1) I plagiarized like nobody's business.

2) I'm watching Kitten Baseball on Hallmark Channel, so I'm good.

Posted by: FireHorse at July 12, 2015 05:56 PM (qsi9o)

178 I bought 6lbs. of Sweet Rainer cherries at Costco the other day. I think I've eaten 2.5 lbs. by myself. There is still a 2lb container left. They were less than $3/lb which is an awesome since they are usually $8-10/lb.

Posted by: lindafell de Spair at July 12, 2015 05:56 PM (xVgrA)

179 I do use mayo for making tuna salad sandwiches.

Posted by: Vic We Have No Party at July 12, 2015 05:56 PM (GpgJl)

180
And thus, as a closer and still closer intimacy admitted me more unreservedly into the recesses of this blog, the more bitterly did I perceive the futility of all attempt at cheering a mind from which darkness, as if an inherent positive quality, poured forth upon all objects of the moral and physical universe in one unceasing radiation of gloom.
Posted by: FireHorse

Hand to God, that post was so 10th grade emo it actually crashed my browser.

Pity, cause I had a file downloading in the other window.

Posted by: Laurie David's Cervix at July 12, 2015 05:57 PM (kdS6q)

181 I'm sitting in my yard, being stalked by a squirrel. hmmmm

Posted by: Bigby's Knuckle Sandwich at July 12, 2015 05:57 PM (Cq0oW)

182
Been a full year since I've had tuna--opened a can and it had spoiled.

What a stench. Put me right off the stuff and don't know if I'll ever get to be able deal with it again.

First time in my life I ever opened a can of rotten food.

Posted by: irongrampa at July 12, 2015 05:58 PM (jeCnD)

183 Whomever mentioned horseradish, thanks.

For some reason I tend to forget about it. But, a great classic condiment that can really help a steak sometimes.

Also, I think horseradish was the original "spicy" condiment. As I understand it, if you wanted your steak spicy at Delmonico's in 1878, you got it with a side of horseradish.

Posted by: qdpsteve at July 12, 2015 05:59 PM (ntObR)

184 Water with lemon for me--I want all my calories to come from delicious food.
---

Yeah, that has a certain sensibility, but these drinks are very tasty: pineapple, lime, & orange juices, peach schnapps, orange liqueur, tequila, and rum.

Yum!

Posted by: Y-not at July 12, 2015 06:01 PM (RWGcK)

185 wife - from Texas no less - will not eat a steak unless well done and with A1

I always laugh. She can't do spicy either.

Posted by: Bigby's Knuckle Sandwich at July 12, 2015 06:02 PM (Cq0oW)

186 181 I'm sitting in my yard, being stalked by a squirrel. hmmmm
Posted by: Bigby's Knuckle Sandwich at July 12, 2015 05:57 PM (Cq0oW)

Have you been watching that mini-series "Zoo"?

I have. You should go inside right now and load your shotgun.

Posted by: stace at July 12, 2015 06:04 PM (CoX6k)

187 Mayo is basically olive oil (light), raw egg, salt, and a sour of either lemon or lime. I make my own. Sometimes. Sometimes I buy Hellmans. Cause they whip the living hell out of that stuff to such an extent that you think you're getting a lot when you're getting mainly air. Al Gore just called to remind me you're also getting 400 ppm CO2.

It's basic stuff that can't hurt most recipes and might help. I've never understood the anti-mayoists. It's sweet and sour and calories.

August is my mayo month. Vine ripened tomato, fresh lettuce, bacon, and mayo. A blt in August is nirvana.

Posted by: se pa moron at July 12, 2015 06:04 PM (xQX/f)

188 Bigby's, that's what you get for purchasing a mail-order bride from an ad in the back of Guns & Ammo magazine. ;-)

Posted by: qdpsteve at July 12, 2015 06:04 PM (ntObR)

189 185
wife - from Texas no less - will not eat a steak unless well done and with A1

I always laugh. She can't do spicy either.

Posted by: Bigby's Knuckle Sandwich at July 12, 2015 06:02 PM (Cq0oW)

My wife and MIL are from TX too. And they like their steak well done. In fact, MIL likes it burnt.

Posted by: Vic We Have No Party at July 12, 2015 06:05 PM (GpgJl)

190 nood

Posted by: Vic We Have No Party at July 12, 2015 06:07 PM (GpgJl)

191 Ok here is some sacrilege. Filet Mignon stuffed with excellent blue cheese. Salt and Pepper crust in cast iron skillet on both sides - stick in oven 350 about 4 minutes take out let rest 5 minutes. Serve with reduced red balsamic vinegar that has butter stirred into it.

Posted by: Lex at July 12, 2015 06:09 PM (FBjP7)

192 Had my 1st tomatoes out of the garden last night. What a surprise, they didn't taste like styrofoam. I almost forgot what a real one tasted like.

Posted by: fairweatherbill at July 12, 2015 06:09 PM (1eYr7)

193 In fact, MIL likes it burnt.

My mother likes hers burnt too. It kills my father's soul to cook a steak for her.

Posted by: no good deed at July 12, 2015 06:10 PM (GgxVX)

194 147 "Filipino Pork and Chicken Adobo Sauce Recipe: Food fit for the Gods"

...thanks.

Posted by: concrete girl at July 12, 2015 06:19 PM (OC0eK)

195 Good steak doesn't need sauce. A little salt and some butter just before its served.

Posted by: Christopher Taylor at July 12, 2015 06:23 PM (39g3+)

196 wife - from Texas no less - will not eat a steak unless well done and with A1

I always laugh. She can't do spicy either.
Posted by: Bigby's Knuckle Sandwich at July 12, 2015 06:02 PM (Cq0oW)

Good Lord. Strike Three. Is it too late to send her back?

Posted by: ghost of hallelujah at July 12, 2015 06:39 PM (7RXcs)

197
I have another idea for grilling steaks. As soon as I get my steaks home, I season them and vacuum seal them and then cook them sous vide to what ever doneness I want them. I like my medium so I cook them to 125 deg. For my wife, I cook them to 135.

The nice thing about sous vide is that you can cook them, which is basically cooking them inside the vacuum sealed pack to the temperature you want them. It is idiot proof since you can control the temperature and you can't over cook the meat. It works for everthing, even veggies.

Once they are cooked to the correct temperature, you can then freeze them until you want to eat them. To grill, just bring the food up to the desired temperature (again sous vide), and then grill on the highest possible heat for 2 min on a side (doesn't matter what thickness) or until desired carmelization.

You'll never make a bad steak again.

Posted by: Semper In Stercus at July 12, 2015 06:59 PM (BZAd3)

198 Also, you can "fix" an inferior grade steak by covering it with salt - about 1/8th in. of salt and letting it set for 30 mins per pound. Rinse the salt off before grilling. The salt opens the pores of the meat and it really improves a lower grade cut.

Posted by: Semper In Stercus at July 12, 2015 07:03 PM (BZAd3)

199 Did I break something?

Hello? Is this thing on?

Posted by: Semper In Stercus at July 12, 2015 07:06 PM (BZAd3)

200 185 wife - from Texas no less - will not eat a steak unless well done and with A1

I always laugh. She can't do spicy either.
Posted by: Bigby's Knuckle Sandwich at July 12, 2015 06:02 PM (Cq0oW)

I think that might be grounds for divorce in TX. A card to keep in your back pocket, if you will.

Posted by: mynewhandle at July 12, 2015 07:27 PM (AkOaV)

201 190 nood
Posted by: Vic We Have No Party at July 12, 2015 06:07 PM (GpgJl)

uhh... I don't see a nood.

Posted by: mynewhandle at July 12, 2015 07:28 PM (AkOaV)

202 And thus, as a closer and still closer intimacy admitted me more
unreservedly into the recesses of this blog, the more bitterly did I
perceive the futility of all attempt at cheering a mind from which
darkness, as if an inherent positive quality, poured forth upon all
objects of the moral and physical universe in one unceasing radiation of
gloom.

Ditto!

Posted by: Mr. Taggert at July 12, 2015 08:25 PM (LUlyE)

203 Sauce on a steak?

Only if it's the Steak au Poivre at Les Halles

Posted by: phreshone at July 12, 2015 10:25 PM (LoIJo)

204 I spent two months in Argentina in the80s and never saw chimichurri served as a condiment.I regularly marinade my steaks in chimichurri for 1-2 days before grilling.

Posted by: David at July 13, 2015 04:12 PM (SO2HP)

(Jump to top of page)
Name: *

Email: *

URL:

Comments:

Processing 0.01, elapsed 0.0216 seconds.
14 queries taking 0.0089 seconds, 212 records returned.
Page size 107 kb.
Powered by Minx 0.8 beta.

Food Thread: Sauce On Steak: Is It Legal? [CBD]

Comments