"Jason in Dallas" wrote in message
. ..
Why can't I treat Wagu like a regular cut of beef? Is there some
unique
physiology involved here?

The fat in it is so light, like butter, that it will
cook out too rapidly and leave the cut very dry.
(snip)
DON'T COOK OVER A CHARCOAL FIRE !!!!
You will have a very expensive piece of disappointment to eat.

Bummer, but thanks for the explaination. Different fat.

I was intending to cook it over a hot fire and may still do so. Luckily I
have a dozen assorted steaks coming in and am willing to experiment for
sake
of experimentation. Each steak is 8oz. I believe I'll cook a ribeye over a
hot fire to medium-rare which is how I cook my normal steaks. This will
give
me a basis for comparison, and if it's ruined it will only be a $20
mistake.

The next one will be cooked the same way if it turns out well, otherwise
I'll move to the cast iron skillet method. If that doesn't produce what I
want then the remainder will be sliced and cubed to be enjoyed raw,
tartare,
as sushi, etc.

With you and some other sources saying it'll ruin the steak to charbroil
it
... makes me wonder what the steakhouses are doing that sell these for
$100+
a pop?

They're cooking on a plate in a 1500+ oven for a minute or so
or bullshitting about the actual cut.

In article , kilikini1
@NOSPAMhotmail.com says...
"Jason Tinling" wrote in message
...
(Cam) wrote in
om:

snip Ed's "magic of microwaves" recipe

Do you have a wine recommendation to go with that?

Cam

Thunderbird

Jason


No, no, no it's Mad Dog 20/20. Or Boone Farms?

kili

Wild Irish Rose.

Bill

In article , =
om=20
says...
You can't treat this kind of beef like a regular cut.
We slice ours about 1/2" thick and sear it with
a propane torch (like Cr=E8me Brule) till the edges are crisped
(just a few seconds per side)
then we cool it immediately by dunking in a bowl of
vegetable dashi and soy sauce (4:1 respectively) and sliced
green onions (sliced above the bulb, white and green)
Then the pieces are laid on top of steaming hot bowl
of Japanese Rice (Kokuho Rose or Nishiki brand)
and they finish on the steamed rice.

Why can't I treat Wagu like a regular cut of beef?=20
snip

See my previous post or Google on Kobe/Wagyu beef.


=09=09Bill

"bill" wrote in message
news:MPG.1b005d6021f1ddb99896dc@localhost...
In article , kilikini1
@NOSPAMhotmail.com says...
"Jason Tinling" wrote in message
...
(Cam) wrote in
om:

snip Ed's "magic of microwaves" recipe

Do you have a wine recommendation to go with that?

Cam

Thunderbird

Jason


No, no, no it's Mad Dog 20/20. Or Boone Farms?

kili

Wild Irish Rose.

Bill
Considering its a Japanese beef strain I'd say sake. But considering the
recipe I'd have to vote for a rot gut
Sho Chu made out of sweet potatoes instead of rice.
John

On Mon, 3 May 2004 14:45:46 -0700, bill
wrote:

In article , kilikini1
says...
"Jason Tinling" wrote in message
...
(Cam) wrote in
om:

snip Ed's "magic of microwaves" recipe

Do you have a wine recommendation to go with that?

Cam

Thunderbird

Jason


No, no, no it's Mad Dog 20/20. Or Boone Farms?

kili

Wild Irish Rose.

Cheap [white] port wine. At least it's made from grapes, costs
about $4 and usually runs about 37-38 proof. Or you can get a
fifth of vodka for $1 more ($2 more for the liter size).

-sw

On Mon, 03 May 2004 22:37:02 GMT, "John Droge"
wrote:

Considering its a Japanese beef strain I'd say sake. But considering the
recipe I'd have to vote for a rot gut
Sho Chu made out of sweet potatoes instead of rice.

Have you priced the soju lately? We're going for *really* cheap
here. Soju is like watered down vodka, IMO.

Anybody ever drink Cisco? ("This is *not* a wine cooler" - is the
warning on the label). That *has* to be about as bad as you can
get.

I'll drink Night Train and Thunderbird no problem, but Cisco? (OK
- yeah, I would).

-sw

wrote in message
...
bill wrote:
In article , kilikini1
"Jason Tinling" wrote in message
(Cam) wrote in

snip Ed's "magic of microwaves" recipe

Do you have a wine recommendation to go with that?

Thunderbird

No, no, no it's Mad Dog 20/20. Or Boone Farms?

Wild Irish Rose.

I dunno. Boone Farms reminds me of the 60's when we used to buy gallon
jugs
by the case. It was always 4:20 in the 60's. ;~)

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!
4:20 and here I've been thinking of you as an unrecoverable right wing
reactionary reprobate because of John Ross even though you do know about
good Q and Thai food have to rethink it.g
John
If you can remember the 60s you weren't there

Steve Wertz wrote:

Anybody ever drink Cisco? ("This is *not* a wine cooler" - is the
warning on the label). That *has* to be about as bad as you can
get.

Cisco, no. Pisco, yes! Good stuff, and what a neat bottle.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

wrote:

Ah, Pisco. That wonderful Peruvian brandy, although the Chileans now claim
it as theirs. I barely remember slugging down 'Choo choo wazi' in the Andes
in the 70's.

Heh. I swear Nick, if the feds ever find out about the stuff they'll reclassify
it as a hallucinogen. Those Peruvian mountain folk really know how to catch a
buzz.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"M&M" wrote in message
...

On 2-May-2004, "Edwin Pawlowski" wrote:

I'd marinate them for a few days in Teriyaki sauce, then microwave them.
Use a medium power setting so they cook through evenly.
Ed

You've got a mean streak in you when you've been drinking superman.

A few years back, the weather was unexpectedly nice so I thought we'd grill
a couple of steaks. Took them out of the freezer and put them in the MW to
defrost a little. Instead of defrost, I hit the power button so they were
in there on high for a while.

That night we had hot dogs for dinner and the dog had steak. It was awful.
Damn, I was PO'd about it.
Ed

http://pages.cthome.net/edhome

"Cam" wrote in message
I'd marinate them for a few days in Teriyaki sauce, then microwave them.
Use
a medium power setting so they cook through evenly.
Ed

Do you have a wine recommendation to go with that?

Cam

Always red with beef, so Night Train Express would be a good one. You know
it is good because they took the time to seal it with a finely machined
aluminum top.
Ed

On 3-May-2004, "Edwin Pawlowski" wrote:
snip some fore and aft
Took them out of the freezer and put them in the MW to
defrost a little. Instead of defrost, I hit the power button so they were
in there on high for a while.

Been there and done that. Bought my very first MW in '78. It was a
Kenmore, weighed a little less then a blacksmith's anvil and put out
a wopping 650 Watts. The first thing we did was cook mussels. Bad
move. Won't do that again. That machine died a couple of years ago
and I bought a $99.95 Panasonic with merry-go-round. The first thing
I did with it was to melt one of my favorite tupperware containers
trying to heat up some chili. 'nuther bad move. It has a thaw button
labelled in number of servings (whatever that means), but I use it
at 30% to thaw most anything. I read the booklet when I got it and
it said output was 1200 watts. I assumed they were shittin me so I
didn't pay much attention (at first). Hell, it don't weigh much more
then a toaster. How much power could it have? I can't keep up.
Technology passed me some 20 years ago.
--
M&M ("When You're Over The Hill You Pick Up Speed. Or mayby
you just think so.")

In article , says...

On 3-May-2004, "Edwin Pawlowski" wrote:
snip some fore and aft
Took them out of the freezer and put them in the MW to
defrost a little. Instead of defrost, I hit the power button so they were
in there on high for a while.

Been there and done that. Bought my very first MW in '78. It was a
Kenmore, weighed a little less then a blacksmith's anvil and put out
a wopping 650 Watts. The first thing we did was cook mussels. Bad
move. Won't do that again. That machine died a couple of years ago
and I bought a $99.95 Panasonic with merry-go-round. The first thing
I did with it was to melt one of my favorite tupperware containers
trying to heat up some chili. 'nuther bad move. It has a thaw button
labelled in number of servings (whatever that means), but I use it
at 30% to thaw most anything. I read the booklet when I got it and
it said output was 1200 watts. I assumed they were shittin me so I
didn't pay much attention (at first). Hell, it don't weigh much more
then a toaster. How much power could it have? I can't keep up.
Technology passed me some 20 years ago.


And old age is running us down from behind.

Bill

On Tue, 04 May 2004 02:10:47 GMT, "Edwin Pawlowski"
wrote:

Always red with beef, so Night Train Express would be a good one. You know
it is good because they took the time to seal it with a finely machined
aluminum top.

An ex-business partner of mine did music for commercials in NYC in the
60s and 70s, and once played me a commercial he orchestrated of The
O'Jays doing a singing commercial for Night Train Express based on
Love Train (Let it ride indeed!!!!!) One line spoken by an O'Jay, I
swear: "It's da Fiiiinest Wine in da world..."

No Q content, but I did grill some buffalo burgers and surprisingly
good turkey kielbasa (no Mr Turkey here, twas from a poultry stand at
the legendary West Side Market in Cleveland) last Sunday. I used lump,
does that count hopefully? :-)

"Edwin Pawlowski" wrote in message
. ..
A few years back, the weather was unexpectedly nice so I thought we'd
grill
a couple of steaks. Took them out of the freezer and put them in the MW
to
defrost a little. Instead of defrost, I hit the power button so they were
in there on high for a while.

I'm sure you already know this now but vacuum-packed steaks thaw quickly and
without damage if you just toss the frozen bag in a pan of cold water. I
have a Foodsaver (machine that vacuum packs food in plastic bags) and I buy
steaks in bulk to freeze when I find a good deal and this is how I thaw
them.