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Re: How I like my steak:
by dsheroh (Monsignor) on Aug 04, 2007 at 16:34 UTC
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"Inside a Happy Cow"
Cannibal cows? Cool. | [reply] |
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Well, it wasn't a whole cartoon; but the subject has been breached.
Rocko's_Modern_Life
The character "Heifer" was raised by wolves, and could often be found at Chokey Chicken eating hamburgers.
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Sounds more like Mad Cow Disease to me
- Ant
- Some of my
best work - (1 2 3)
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Re: How I like my steak:
by grinder (Bishop) on Aug 03, 2007 at 23:16 UTC
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The French cut up beef carcasses in a completely different manner to the English and American, so they have cuts that is next to impossible to obtain outside of France.
My favourite is the piece known as "la hampe", which is the muscle under the gut that holds the belly in place. It's a long stringy muscle, more so than "onglet" or "bavette". It needs to age for a week or so, and then you sear it over a hot griddle for about 30 seconds. It has a very distinctive flavour and is simply divine. After you get used to it, all other beef cuts seem very bland.
• another intruder with the mooring in the heart of the Perl
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In the United States we call "la hampe" the "hanger steak". It happens to be a cheap cut of meat, simply because people don't know how wonderful it is. It shows up on restaurant menus for 20-30 US dollars, but costs two dollars a pound wholesale (for prime).
"La hampe" is actually easy to find in my neighborhood, where I can find it for five dollars a pound, retail!
I agree whole heartedly that it is a fantastic cut, needs a little aging, works well when cooked quickly, and it takes a marinade very well.
I'm glad you brought up this often overlooked, yet wonderful cut.
-- Douglas Hunter
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Re: How I like my steak:
by kyle (Abbot) on Aug 03, 2007 at 22:39 UTC
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I like my steaks frequent, tasty, and with good company.
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Re: How I like my steak:
by shmem (Chancellor) on Aug 04, 2007 at 11:57 UTC
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Rare. I hate television, and as Fred Allen said -
Television is a medium because anything well done is rare.
--shmem
_($_=" "x(1<<5)."?\n".q·/)Oo. G°\ /
/\_¯/(q /
---------------------------- \__(m.====·.(_("always off the crowd"))."·
");sub _{s./.($e="'Itrs `mnsgdq Gdbj O`qkdq")=~y/"-y/#-z/;$e.e && print}
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Re: How I like my steak:
by apl (Monsignor) on Aug 05, 2007 at 13:41 UTC
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On a regular basis. Vegetables are what real food eat. | [reply] |
Re: How I like my steak:
by ysth (Canon) on Aug 04, 2007 at 02:01 UTC
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"On someone else's plate" is vegetarian, while "Inside a Happy Cow" is PETA? | [reply] |
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PETA: "People for the Eating of Tasty Animals"?
CountZero A program should be light and agile, its subroutines connected like a string of pearls. The spirit and intent of the program should be retained throughout. There should be neither too little or too much, neither needless loops nor useless variables, neither lack of structure nor overwhelming rigidity." - The Tao of Programming, 4.1 - Geoffrey James
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Re: How I like my steak:
by gloryhack (Deacon) on Aug 04, 2007 at 03:36 UTC
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Medium rare, grilled over a very hot fire of mesquite or a fruit wood. I only get three or four steaks a year, so it's absolutely got to be right! | [reply] |
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The best thing I've found for cooking steak is "mesquite carbon". When I've found it it came in bland paper bags looking like some really cheap, suspect brand of charcoal briquettes perhaps from Mexico. It was charcoal made from chunks of mesquite branches, still in the original "branch" shapes. You use it just like other types of charcoal: throw it in a pile, add something to get it hot enough to get burning, spread out the glowing coals, then cook the meat suspended over it.
A steak cooked over mesquite carbon with not a pinch of anything added, not even salt, tastes better than the best marinated, seasoned steak I've had. The steaks I've cooked over this so simply were even better than the steaks I've had at one of the best (now all closed) steak chains in Texas that cooked over mesquite wood.
So simple and so cheap (quite a bit cheaper than regular charcoal, as I recall) and yet I've never seen anyone else using it. I should see if I can buy that stuff this far north. I haven't had a good steak in a while.
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Re: How I like my steak:
by margulies (Friar) on Aug 05, 2007 at 00:09 UTC
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Huummm, steak.
Delicious, in every way. But best in barbecues... | [reply] |
Re: How I like my steak:
by gregor42 (Parson) on Aug 07, 2007 at 12:49 UTC
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Re: How I like my steak:
by blue_cowdawg (Monsignor) on Aug 07, 2007 at 14:55 UTC
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One of my favorite things to do at a restraunt is tell
the waitstaff "knock off the hooves, pull off the hide
and run through the kitchen with it. I want it really rare!" Mostly I do that because there are too many
dining establishments that don't seem to understand what
rare is.
Making steak at home I normally use a rib-eye cut that
I prepare with an herbed butter smeared on it right before
it gets put on the grill over lump charcoal at a real
high heat. The outside gets seared well and the insides
remain good an juicy and stays the way I like it.
This technique is not for the faint of heart because as the butter melts off the steak from the heat flames
that reach as high as 8 feet leap from the grill adding
to the searing effect. Hair on fore-arms can become a
casualty if you aren't careful. My neighbors have given up
on panicking about it and no longer call the fire department
to report a forest fire behind my house.
I am also fond of cooking steaks over a wood fire when
camping. Just don't make the mistake that a friend of mine
did by building a fire from pine branches and trying to
cook with it. The results taste like turpentine and are
a perfectly good waste of a good steak. Perefectly good
waste of a bad steak (if such a thing exists) as well.
Use hardwood, bonus points if you can find fruit woods
such as apple or cherry and even hickory, pecan or walnut
work well. For that matter any hardwood will do.
Blue Cowdawg's Herbed Butter
| Ingredient List |
|---|
| Qty | Item |
|---|
| 2 sticks | Unsalted butter, softened. |
| 3 T | Garlic powder |
| 3 T | Onion powder |
| 4 T | Hungarian Hot Paprika |
| 2 T | Black Pepper; freshly ground |
| 3 T | Dried Oregano |
| 1 T | Cumin |
| 1/2 t | Cayenne pepper; more if desired |
| Procedure |
|---|
| Combine all ingredients in a non-reactive
bowl. Place in refrigerator to allow to get firm but not
completely solid. Divide and use half to spread on
steaks before putting on fire. Use other half to put a
dollop on top of steak when it is done just before serving
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Peter L. Berghold -- Unix Professional
Peter -at- Berghold -dot- Net; AOL IM redcowdawg Yahoo IM: blue_cowdawg
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Re: How I like my steak:
by belg4mit (Prior) on Aug 05, 2007 at 03:14 UTC
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Lightly charred. Medium will do, but definitely *not* the missing option of steak tartar :-P
--
In Bob We Trust, All Others Bring Data.
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Yeah, I prefer my meat cooked. I'm not fond of the idea of getting beef tapeworm.
You say tapeworm like it's a bad thing. There has been some evidence to suggest that parasites may help to control asthma (warning -- do NOT read past the "The Decision to..." if you have a weak stomach).
Personally, I'm okay with raw meat, in some circumstances. The less clean the restaurant is, the more well done I want my food cooked (and if it's not looking acceptable, sometimes it's best to go somewhere else) -- but if it's a well established, clean and busy Ethiopian restaurant, (or I'm with someone who speaks the language and they feel comfortable there), I'm willing to eat Gored Gored.
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Re: How I like my steak:
by Aim9b (Monk) on Aug 07, 2007 at 18:50 UTC
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Filet Mignon, Wrapped in bacon, Mesquite Grilled, with just a bit of garlic butter. You'll need neither fork NOR spoon.
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Re: How I like my steak:
by stonecolddevin (Parson) on Aug 05, 2007 at 22:32 UTC
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Burnt to a crisp with some delish heinz 57, mmm MMMM.
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As Mr. Buffet Said, ...
by tbone1 (Monsignor) on Aug 06, 2007 at 11:59 UTC
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I like mine with lettuce and tomato, Heinz 57 and french fried potato.
--
tbone1, YAPS (Yet Another Perl Schlub)
And remember, if he succeeds, so what.
- Chick McGee
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Re: How I like my steak:
by Errto (Vicar) on Aug 07, 2007 at 02:46 UTC
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My parents make a grilled steak marinated in the incongruous combination of soy sauce, red wine vinegar, lemon juice and, the kicker, Worcestershire sauce. Then grilled medium rare. Friggin' good, I tell ya.
Other favorite, also from my upbringing. Brisket cooked for a solid couple of hours in a pot with sauteed onions and tomatoes, some parsley and garlic for flavor, and a generous pour of red wine (water for the rest of the liquid required).
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Re: How I like my steak:
by tirwhan (Abbot) on Aug 05, 2007 at 14:16 UTC
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[d/l] |
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Re: How I like my steak:
by talexb (Chancellor) on Aug 08, 2007 at 03:12 UTC
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I can remember a great sign over a BBQ place in San Francisco from when I visited in 1982 -- "We'll cook you a steak rare, medium rare (my choice), medium, or medium well, but we absolutely refuse to cook you a steak well-done."
I like that.
And, of course, with a lovely glass of rich red wine. :)
Alex / talexb / Toronto
"Groklaw is the open-source mentality applied to legal research" ~ Linus Torvalds
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We have a burger place here that will serve medium rare by default. They also do well done if you tell them to, but it's only because one year the health department came by and said they couldn't refuse to "thoroughly" cook the meat. They call it a hockey puck and if the old guy's in a bad mood, he'll brandish his knife at you for ordering it.
They also supposedly invented the hamburger, or at least the American incarnation of it. Oh, and they don't carry ketchup.
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I try to keep my burger on the edge of the grill when I cook for my wife and two step-sons so I get medium rare, but that's not possible with the factory-made burgers -- they're not nearly as tasty, but they are way less work.
My latest batch of hand-made burgers contained diced onion and garlic, along with oregano, paprika, chili powder, pepper and salt. They fell apart a little on the grill (perhaps an egg as binder next time) but tasted great.
Alex / talexb / Toronto
"Groklaw is the open-source mentality applied to legal research" ~ Linus Torvalds
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Well, this is way off-topic, but I was introduced to the Baco Noir grape about ten years ago by a girlfriend I had at the time, and loved the rich flavour. Henry of Pelham in the Niagara region does amazing things with this grape. So therefore a Pinot Noir is also welcome.
My wife and I are on our second double batch of wine from a store called Fermentations on Danforth -- I think we paid $300 and got 60 bottles of red. It's not vintage, and you can't drink it right away, but after 2-3 months it is quite definitely drinkable and very pleasant. We have a Pinot Grigio (I think) and a Merlot (blended with another grape, I forget).
It's sort of like open source wine. ;)
Alex / talexb / Toronto
"Groklaw is the open-source mentality applied to legal research" ~ Linus Torvalds
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Re: How I like my steak:
by tweetiepooh (Hermit) on Aug 08, 2007 at 10:30 UTC
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I had to answer raw as rare is too well done.
A pub in Slough used to do really good rump steaks for around £3 on Monday and Tuesday lunch times and the chef knew exactly how to do it "still twitching". Nice and crisp on the inside, barely warmed in the middle. Some work collegues would not site next to me if I had steak.
I like to serve steak coated with oregano and pepper and some lemon on the side to squeeze over. Good meat, hung for a couple of weeks really doesn't need much fuss. | [reply] |
Re: How I like my steak:
by punch_card_don (Curate) on Aug 09, 2007 at 17:59 UTC
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Re: How I like my steak:
by Gavin (Archbishop) on Aug 08, 2007 at 17:56 UTC
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In a Big Burger .
I did this drawing in Adobe Freehand MX for a poster advert. | [reply] |
Re: How I like my steak:
by mr_mischief (Monsignor) on Aug 09, 2007 at 14:21 UTC
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At a real steak place, I usually order "rare" or "blue" (being something between steak-house rare and raw). Most places, I have to order "extra rare" to get what most steak places call rare. The term "blue" is not well enough known to order it that way many places.
Basically, my steak should have the gray/brown creep up to about halfway on one side before being turned. Once there's no red on the edges of the steak, it's to be served. | [reply] |
Re: How I like my steak:
by sir_lichtkind (Friar) on Aug 10, 2007 at 14:03 UTC
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the ladder. i usually don't eat meat due spiritual reasons.
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Re: How I like my steak:
by Tux (Canon) on Aug 12, 2007 at 11:19 UTC
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I'm amazed noone said saignant yet. My fav way. Translated as "rare", "underdone", or (ther literal version) "bleedy". The meet just momentarily hits the pan to get a nice brown touch, but the inside still nicely bleads. Yummie!
BTW no dressing for me, just a bit of (black) pepper and some (sea) salt.
Enjoy, Have FUN! H.Merijn
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Re: How I like my steak:
by Chaoszen (Initiate) on Jan 07, 2009 at 07:43 UTC
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I like my steak fresh. Really fresh. Obtaining "fresh" steak is a little like cow tipping. But I call obtaining really fresh steak "cow slicing". And if done correctly the cow lives to moo another day. You need a really sharp fillet knife and some lidocaine. By the cover of night you sneak up on a sleeping cow. Pick the spot on the cow that contains your favorite cut of meat. Carefully give the cow a shot of lidocaine in that area. Wait about 2 minutes and then swiftly slice off a prime cut. If done correctly the cow will never know it is missing anything. | [reply] |
Re: How I like my steak:
by jesuashok (Curate) on Aug 06, 2007 at 06:08 UTC
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