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Originally posted by cowboy View PostPrepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese. --Coach Finstock
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Originally posted by cowboy View PostTe Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Postthe butters burning dog!!!!
For the health conscious, protein is not fat soluble, so the the butter isn't absorbed into the steak. There is, however, plenty of buttery goodness on the surface.
An added benefit is that the layer of oil on the top of the steak when you turn it will help retain moisture.
And yes, DH, it is an 'off' cut. It's called the Denver, comes from the chuck roll, and it's one of the most tender muscles on the carcass. Also, I'd guess the guy filming has some nerve damage in his pinky and ring fingers that make tongs difficult to control. Just a hunch, I could be wrong.sigpic
"Outlined against a blue, gray
October sky the Four Horsemen rode again"
Grantland Rice, 1924
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Originally posted by cowboy View PostMay be, but it turned out well. I can sear over medium heat with butter or oil, which is really convenient. Less smoke, no char stuck to the pan, and no burnt smell. You can use olive oil if you prefer, but I like butter.
For the health conscious, protein is not fat soluble, so the the butter isn't absorbed into the steak. There is, however, plenty of buttery goodness on the surface.
An added benefit is that the layer of oil on the top of the steak when you turn it will help retain moisture.
And yes, DH, it is an 'off' cut. It's called the Denver, comes from the chuck roll, and it's one of the most tender muscles on the carcass. Also, I'd guess the guy filming has some nerve damage in his pinky and ring fingers that make tongs difficult to control. Just a hunch, I could be wrong."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by jay santos View PostJL, what's the contraption you use for searing, it's the Japanese or Korean small little grill. I have in back of my mind for a while to pick one up.
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostIwatani. This little baby will change your life.
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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Originally posted by jay santos View PostThanks! Does it get hotter than a stovetop? Or is the appeal just that you can take it outside to avoid the smoke in the house? In my younger years, that alone would have made it worth it. But at this point, enduring a couple minutes of getting yelled at is nbd.get the sexbe kind.I'm like LeBron James.
-mpfunk
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ftr, my butter approach is to put a fat slice of high quality butter on it immediately after searing while it rests. softens the crust a little, but the tradeoff is worth it in my humble opinion.Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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