London Broil isn't raw though...
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London Broil isn't raw though...
It's cut very thin.Quote:
Originally Posted by Andrew
For a burger, it's really not that bad. I like to smother my burgers in shit so it's not much of downgrade.Quote:
Originally Posted by portnoyd
If you trust the preparation. Generally I go with the burgers medium well...it just doesn't matter to me like it does with steak.Quote:
Originally Posted by jonas
I suppose, but I'm paranoid by nature about health stuff, so I'd rather just comfortably enjoy a medium-medium well steak and be done with it. I don't see why people who like their meat raw defend it so much and preach about how everyone else is such a heathen.Quote:
Originally Posted by FirstBlood
Because it pains me to see other people denying themselves true pleasure for no good reason other than paranoia.
I happen to enjoy medium-medium well. Why does that have to be a crime? I happen to think it tastes just fine like that.
You're ruining a prime piece of meat that begs to be appreciated properly. That offends me.
It's like ricing a car badly. The owner may love his vehicle, but it's still a crime against humanity :)Quote:
Originally Posted by Nomi
(and for what it's worth, you won't find a well educated chef anywhere in this world who would go on record to say steak cooked above medium rare is ideal)
I got sick off of that shit last week! I had horrible abdominal pain for hours it sucked shit.Quote:
Originally Posted by Rampant Fronting 4 Life
If you promise to stick to medium, with you being a girl and a hypochondriac and a girl, I think we can live with that.Quote:
Originally Posted by Nomi
My woman likes her steak rare.
Again, I don't care if it offends you people. I like the taste, oh no. My opinion is clearly wrong. I hope you lose sleep over knowing that I order my steaks on the well side.Quote:
Originally Posted by torgo
Relax, I was kidding. That's what these :) are for.Quote:
Originally Posted by Nomi
Honestly steak almost seems more common here then in the US.Quote:
Originally Posted by haohmaru
And they don't even ask how you want it cooked at most places, you just order the steak and they bring it out, usually rare or medium rare.
I'm also off to Kobe in May. I need to research a bit, find out where the best steak houses are there and go get myself an incredibly expensive, but mindblowingly good piece of meat.
Ignore Nomi. She's extremely fucking touchy.Quote:
Originally Posted by torgo
Oh snap, Nomi went off!
http://www.calliander.net/images/icecube.jpg
Why do I always come off angry? I'm seriously not mad about someone disagreeing with my steak preference, of all things.
We know.Quote:
Originally Posted by Nomi
You tell us.Quote:
Originally Posted by Nomi
I wasn't.Quote:
Originally Posted by torgo
I guess the whole 'I'm kidding' thing doesn't work unless I add a bunch of retarded smiley icons.Quote:
Originally Posted by Stibbons
No, it's because we already know how you are. Stop fronting.
Who pissed in your cheerios?
Stibbons is grumpier than I am today, geez.
I got food poisoning and food aversion from pizza once. Then my mother told me how it worked and I manned up and ate pizza until it no longer made me naucious. I was 10. Fight through the pain nomi.
I like my steaks medium rare. Mmm-mm. And I like my chicken fried and covering in hot sauce. Like buffalo wings. In a sandwich. So I can walk and eat it. Not like when I am sitting down at a nice table with a table cloth with a knife a fork ready to cut into a juicy filet mignon. Nope, with chicken, it's gotta by spicy and hot.
The RDM Brian of Carl's Jr./Hardee's?
Don't bring chicken into this.
I like my chicken cooked rare.
Have you ever had a Lamb-Burger?Quote:
Originally Posted by portnoyd
About 10 years ago, my stoned ass went to the store to pick up some hamburger, to grill out at a friends house. It looked like hamburger, until we sat down to eat it. It wasn't that bad, but it wasn't as good as beef either.
WOW i just vomitedQuote:
Originally Posted by Tain
venison
actually
Quote:
Originally Posted by Nomi
My parents used to only grill well-done steaks, and I thought that was the only way it could be had till my granddad served me up a bloody one like he liked. I considered it one of the greatest thing he ever did for me, and I resent my parents to this day for having kept such joy away from me for so long.
I see the anthrax they splashed on your steak and the arsenic they added to your ice tea didn't work either, I resent them as well.Quote:
Originally Posted by g0zen
Not funny. Typical Biff. Trying way too hard.
My story is the opposite. My parents ate Steak medium to medium rare. I was no fan of steak, but my Grandfather intro'd me to Well Done and I actually liked it for awhile. Then one day my father cooked a steak for me at medium on the grill. I never asked him what kind it was, but I knew I liked it alot. YEARS later after my dad passed, I was at a steakhouse and was asked "How I wanted it?" I said well done and the waiter said they only made steaks rare to medium. I said fine "Medium". Ever since then ... medium to medium rare. <3
I like this steakhouse.Quote:
Originally Posted by Advocate
Its in NYC. Right by the UN Building, I forget the name.Quote:
Originally Posted by bbobb
<3 NYC.
I think whenever I come back to the US I'll move to New York.
Its still there I believe. Its where all the UN Dignitaries eat their lunches and dinners.
The other place that refused to cook well done was the restaurant on the Baltimore Harbor. They refused to cook well done, my sister was not happy. I on the other hand was not. After that night she converted to the medium to medium rare religion. If cooked right and by a trained chef/cook and not some Red Lobster/Fast Food/franchise. Medium/medium-rare/rare steak is absolutely delicious and the correct way to have a steak.
Still a bunch of pussies.
Also. Medium Filet Mignon mmm.
You can never go wrong with Filet.
Also, too easy.
medium rare. well is a sin.
And another joins the flock.
Gimmick infringement.Quote:
Originally Posted by g0zen
Yeah, I know. Luckily you've still got experience over him. Oh and a shitty webcomic.
The kid has a long ways to go.
Back when I was a kid, I used to eat bacon right out of the package.
That's kinda gross. Also: pork.
I wouldn't do that now, but back then, something about the chewy white end part of the strip was the most yummy to me.Quote:
Originally Posted by Rampant Fronting 4 Life
I don't eat much pork today either.
Burgers = Well done
Steaks and London Broils = Medium Rare
Ribs = Medium well
The only time I'll do bloody on my steaks/other cuts of meat is when I'm the one cooking them.
What was the name of this Baltimorian restaurant?Quote:
Originally Posted by Advocate
I hope you fucks are all pleased with the way you are killing the planet.
Also: Del Monico, medium rare.
I'm guessing Morton's Steakhouse. It fucking rlzQuote:
Originally Posted by Destin
Delmonico is the name for ribeye at shitty restaurants.Quote:
Originally Posted by John Cena
Thanks Hub ... thats the name of the place.
fixed.Quote:
Originally Posted by Hubbitron
I've wanted to go to the one in Boston since I got here, but... still haven't yet. Someday. I hear it is ridiculously delicious. :(Quote:
Originally Posted by Hubbitron
MR ribeye = heaven.
I've always loved a good Texas style bone-in ribeye but my new favorite is the Kansas City shelf steak. Unless its a filet mignon it needs a bone.
Bone in is the secret, you win TNL.Quote:
Originally Posted by Hubbitron
Bone in is just a pain in the ass.
Fuck ribeye. If the meat is good it's always the filet, as rare as possible.
Bone in isn't a secret. It's marginal at best and more of a pain in the ass to devour.
As if boneless steak is in any way a pain in the ass. You've got to be fucking kidding me. If you guys have trouble cutting meat off a bone you might as well quit eating all together. It's not like it's a fuckng trout. FUCK.
Eat it with a fork and knife then when you get to the bone. Pick it up and eat it off the bone with your hands. Not hard.
Thank god someone isn't retarded.
I got dinner at Ruth's Chris Steak House in Maui on Wednesday night. I got the ribeye medium rare. It was a little fatty, but the meat was perfect. Tender and flavorful, needing not a goddamned thing beyond itself to taste amazing. My wife got the filet medium which made me cry a little, but at least well wasn't part of the order. She enjoyed it.
Also got sashimi which was amazing, and she got veal osso bucco ravolis which also were amazing. The mashed potatoes we shared were... wait for it... amazing as well. We sure as hell we'll be back when we can justify a $200 tab again.
Ruth's Chris = frozen steak. sry.
1 more month and I'm off to Kobe to have some delicious Kobe beef.
Obvious, considering I was on Maui. It was still damned tasty.Quote:
Originally Posted by Hubbitron
Unnecessary effort. When I'm in steak heaven I don't want to be brought down with all of this cutting. I'll leave that shit to Leeroy on the farm.Quote:
Originally Posted by Hubbitron
RE: Tuna. Tuna Collars, eaten off the bone, lightly seared is better than perhaps anyone here can guess. Fucking amazing stuff. I order Steaks medium personally - but I'm not adverse to Rare or Medium Rare, though I typically only order it that why when I know how the beef was raised. Factory farm raised beef probably shouldn't be served less than Medium (and if served in the 'wells' it shouldn't be eaten or ordered at all, get a fucking salad or something). There's a nice place in Somerville, TX that raises their own beef, and the smallest steak is 2 1/2 pounds. I always order it Rare. It's so very amazing.
apparently Matsusaka is considered superior to kobe beef.
Medium Rare for me. No sauce either. My girlfriend never use to like steak. When she did eat it, she got that shit well done. I was like, WTF? Gave her a piece of my medium rare and thats what she gets now when she orders steak.
I like Michael Jordan Steakhouse. Went to the one in Grand Central and two plates of steak for free and my gf had a plate of her own for free. Plus we took an order to go. I had a gift certificate from Grand Central for MJ's ;)
Also went to a steak house in NJ couple of years ago (forgot the name..Jack something?), anyways, they had steaks that were like 32oz-48oz for like $30 or so (again, dont remember). It was good but the outside was burnt as hell and the longer you let it sit there, it just turned to rubber and no more taste.
Those who dont eat their steak medium rare to rare probably dont even eat sushi (california rolls dont count).
I eat sushi and I eat my steak medium rare to medium.
I was referring to those who dont.Quote:
Originally Posted by Advocate
I know I was just saying.
For Matsusaka Beef: http://welcome.kankomie.or.jp/englis...?act=dtl&id=97
Look at how marbled that shit is, gotta be tasty.
Anyways, I like my ribeye with a nice jus. Meaning a nice thin sauce. Preferably some of the pan drippings and red wine, or red wine and balsamic reduced. Nothing heavy like 'gravy', that shit is for fatties.
Gravy is good in stew, obviously. A gravy-based meat stew is freakin delicious.
Last night, I think I ate the best meal I have ever had. It was my girlfriend’s and my anniversary, and we have made it a bit of a ritual to go to a restaurant in Jacksonville, Matthew’s. She ordered off the menu, and I told the waiter to have the chef surprise me with the same amount of courses. A few hours before we arrived, they called and asked whether it was for any specific occasion, and after hearing that it was for our anniversary, they tailored the night to it to an extent. We were the only ones in that late (it’s a reservation-only restaurant, and it was a Monday), so they dimmed the lights a little and let us choose the music.
Here’s what we had:
Amuse-bouche: Raspberry stewed in champagne, topped with a simple syrup
They always start off the meal with a little something. They gave us each a glass of champagne to compliment it, as well.
1st course:
Her: Seared peaches with duck, goat cheese, and a curry sauce
Me: Sliced tuna round, topped with crème fraiche and garnished with diced scallions
Verdict: Hers was a bit more complex, with the contrast of the sweet peaches and goat cheese and duck. However, my tuna was so tender and the flavor so delicate that it is hard to choose a favorite.
2nd course:
Her: Seared sea scallops with a lemon-butter sauce
Me: Steamed clams with a lemon garlic sauce
Verdict: We actually switched after taking a bite of each other’s. I had never had clams before, and she had never had scallops, and we learned that we each loved what the other person got. I was surprised how many clams I got; over 15 big ones, and the sauce was good enough to sop up with my bread.
3rd (main) course:
Her: Beef tenderloin (medium rare, don’t worry) with mashed potatoes and porcini mushrooms
Me: Duck breast, seared foie gras, mashed potatoes, garnished with some carrots and green beans
Wine:
Her: Pinot Noir
Me: Anjou
Verdict: I am no wine connoisseur by any means, but it paired with the duck excellently. The duck was great, tender, with a nice little layer of fat, and the foie gras was, well, foie gras. It was deliciously tender, almost buttery, and had a nice crispy outside, which contrasted well. The tenderloin was as good as a tenderloin could get, which is to say, excellent.
Cheese:
Five year aged gouda, Irish cheddar, and bleu cheese, with craisins, crystallized ginger, and something else (I can’t remember) and flatbread
Verdict: I would have to say that the cheddar was my favorite, but the gouda had a surprising flavor after being aged five years. It was a little sharper, with a slight hint of smokiness, and had a much harder consistency than fresh gouda, which is comparable to a mild cheddar. The bleu went really well with the candied ginger. The cheeses went really well with the wine that I had left over.
Dessert:
Her: Molten chocolate cake
Me: Blueberry soufflé, garished with fresh mixed berries
Verdict: I am glad that they gave me something fruit flavored, since I actually prefer fruit-based desserts to those with chocolate. The soufflé had a hint of blueberry, but blueberry is a pretty mild flavor, so it wasn’t very strong at all. I really liked it when I ate it with a piece of fresh fruit.
Overall, it was an amazing dining experience. The wait staff there is great, and everything is made fresh. They kind of pride themselves on not having any walk-in refrigerators or freezers, and the menu changes every day. They even gave us a card signed by everyone that was working, and gave us a coupon for 10% off our next visit. I hope that we’ll be able to make it again next year.
Edit: I typed this up in Word, so I just fixed the font color.
Wow. Now that's a top notch restaurant right there.
wish the font was black. I can barely read it, the black blends with the dark blue bg.
Highlight it and it's readable.
This is the kind of things I aim to make every day. :)
Although, I don't have a lot of those ingredients in my stewing hole.
As good as that sounds, I find it odd to see Duck twice on the same menu as that is usually a menu no-no but I'm sure it was amazing. It sounded great. I'd love to learn from Chefs like this because they are like me, constantly trying new things to regular great ingredients that people like (instead of using sea grass and rabbit tongue)
Recently I made a seared pork tenderloin stuffed with goats cheese and a grape reduction (basically, over low heat reduce grapes with sugar until the grapes open and become raisin like). I served it with a merlot wine sauce and an apple chutney/relish. People ordered it like crazy and one of the head chefs told me I'm a crazy person because I think of things that seem simple but nobody does (like reducing grapes for fun - although I'm sure somebody does this, just he never heard of it)
I also just made banana creme brulee, I've been trying to get the perfect creme brulee recipe by modifying how many egg yolks I use (which sets the custard) to get the perfect texture... so to say the least, the servers and hotel staff have been eating creme brulee like it's as common as an apple.
Cooking is fun. I just wish it didn't pay shit money.
Yeah, the duck in my girlfriend's first course was serving to compliment the pear, which on my receipt is referred to as "pear salad". In my course, it was on equal footing on the plate with the foie gras. The placement of them both was pretty equally balanced (the duck breast being sliced and fanned on one side while the foie gras being stacked against the vegetables on the other side of the plate).
Lately I have been having some fun with Bananas in my own kitchen. A week or two ago, I coated a few in cinnamon sugar and threw them on the grill after all the meat and veggies were already taken off. It formed a great glaze, and bananas are simply awesome when they are warm. I served it over ice cream.
I also attempted bananas foster for my first time, but I had trouble getting the ignition as thorough as expected. I would have to guess that it was my stove, as it is electric: I took it off the heat to light, but by the time I got a match to it, I think it was already mixed with the cinnamon sugar liquid. I also love creme brulee; if you don't mind sharing the recipe, I would love to take it from you.
That pork tenderloin with goat cheese and grape sounds simply delicious. as I get a bit older I'm starting to develop a much greater appreciation for fruit in savory dishes. I am also expanding my cheese experience; I try to get something new every time I go to the bakery/cheese/expensive food places around here. There's a place in town called "The Wine and Cheese Gallery" that I would really like to check out.
What would you recommend for a trainer in sauces? It is one area that I really need to improve upon. I'm pretty comfortable with my sawmill gravy, which I hear is close to the traditional bachamel sauce.
Quote:
Originally Posted by Tones
Basically, (and you won't hear this from line cooks because they hate the mother sauces) but if you master making a veloute, and a bechamel sauce, you can make an infinite amount of sauces (that will make you fatter, but hey)
For bechamel, you make a roux in a pot of equal parts flour and butter, then you gradually add hot milk until it is the consistancy of a sauce (you must constantly stir while adding the milk, over high heat - which makes the sauce thicken) Then from there, the bechamel itself tastes pretty good, but adding your favourite cheese to this (grated) and a bit of salt and pepper will make the best cheese sauce in the world.
A veloute sauce, is the same thing except you don't use milk, you use stock (chicken, beef, veg etc). With this sauce, you can make a million sauces. Once it's at the right consistancy, add roasted red peppers, some lime and a tad of honey, puree with a hand blender and season with salt and pepper.
Or add a selection of mixed mushrooms (already have been sauteed with maybe some garlic and shallots) and stir that in, add a touch of cream, season and bingo you got a great mushroom sauce for chicken or even steak.
There are 2 other mother sauces, but these two are so essential that I've completely mastered these two and barely make the other 2.
As for creme brulee, well it's a bit complicated. I'll try to make a recipe that's easy to follow sometime soon.
That veloute sauce sounds delicious. And it's nice that I have everything for it, too... except for the stick blender. The roux is a lot like regular sawmill gravy, except the gravy uses the grease and fond from sausage or bacon.
Why do line cooks hate the mother sauces? Just a bit boring after the thousandth time?
This afternoon I made some coconut curry. I'm not very well-versed with Asian food, but I think this came out pretty well. I basically boiled some chunks of cheap sirloin in coconut milk mixed with a can of pre-made curry paste. I added a chopped green pepper, a chopped onion, and two shredded carrots, let it reduce a little, and put it over a bed of rice. Next time I think I'll dilute the coconut milk with water (or just add a few of the frozen chicken stock cubes I have from last time I made some). Coconut milk is so rich... 15 grams of saturated fat in 2 fl oz... that's insane.
...because a lot of line cooks, can't cook. lol
No but really, it takes a good while to stand there stirring constantly and that's not what some people enjoy doing. Just remember with veloute the base is a roux, gradually adding chicken stock to form a creamy sauce. That sauce itself tastes good but modifying it(like adding roasted red peppers to make it a red pepper sauce) from there is where you get tons and tons of great sauces. Pretty much it's endless...
Oh for your curry, a lot of curry recipes call for a spoon of tomato paste... which will dilute the coconut taste, but also help thicken your sauce
The roux is a lot like regular sawmill gravy, except the gravy uses the grease and fond from sausage or bacon.
Well roux is just equal parts melted butter, stirred with flour to make a paste. Adding chicken stock makes a veloute sauce. (which is actually almost the same as 'chicken gravy' (that white stuff))Sorry if I wasn't clear about that.
Adding anything to the base veloute sauce (roux + chicken stock) would make it a completely different sauce. Say red pepper sauce or mushroom sauce, or anything!
Had a kind of shitty day at work today. Since I work at a grocery store, my solution was to cook a nice, easy dinner. Here was the menu: Roasted redskin potatoes, biscuits, and steak.
The potatoes took a while to cook, but their prep was really easy: Smash 6 cloves of garlic, roughly chop a tablespoon of fresh rosemary, add these to 1/4 cup olive oil (which I ran out of the other day... veggie oil it was :cry:), and toss with halved potatoes. Add salt/pepper to taste. For biscuits, I was lazy, so I just bought some frozen Mary B's buttermilk biscuits.
The steak, however, was pretty decent. It was a decent cut of tenderloin (I had our meat cutter on duty cut it 1 3/4-2" thick), without much thick fat. No, it wasn't Kobe beef, but it was on sale for 9.99/lb. I also get a 10% discount on the weekend, so my 12 oz filet was just over $5. Not bad by any means IMO.
I could do a lot more explaining, but I'll just show you the picture. The flash brightened it up a bit; the meat was definitely more red than the pinkish hue that the images suggests:
Click for full size
Vegetables are for bulgarians.
Biscuits for dinner too.
Yeah, it would have been more "natural" to have bread or rolls with it, but fuck it, I wanted biscuits.
That's a meal that will be in your stomach for a week.
Steak sucks.
What about tube steak?
It's my favorite type of steak.
More time to enjoy it IMOQuote:
Originally Posted by Hubbitron