"kilikini" wrote in message ...
"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

I was thinking more along the lines of a '96 Château Lafite Rothschild
spritzer with a twist of lemon.

Cam

"Jason in Dallas" wrote in message om...
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 Crème 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? Is there some unique
physiology involved here? I can treat a USDA Prime steak the same way as a
Choice steak, although the extra marbeling in the Prime steak makes it
better. Why can't I cook a Wagyu steak the same and expect it to be better
than a Prime steak?

You can cook it in steak form. Lobel's talks about
it he

http://www.lobels.com/store/main/wagyumain.htm

They recommend using a less hot fire than you
would for a normal steak.

I've cooked Texas-raised "Kobe" beef steaks over
a charcoal fire with good results. (I'm not sure
it was worth what I paid, however). What ever you
do, don't overcook your steaks.

-- Yip

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

Great laugh, Ed. Thanks.

Jack Curry

On 4-May-2004, bill wrote:
snip
And old age is running us down from behind.

amen

--
M&M ("When You're Over The Hill You Pick Up Speed")

At least you're cooking. That's more then some of these posts
are about.

--
M&M ("When You're Over The Hill You Pick Up Speed")

"Steve Wertz" wrote in message
...
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

The brothers here call it liquid crack.
Jack...you know...at the monestary.

"Reg" wrote in message
...
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


I gues ya gotta drink a bit of that before you'll eat some of those local
hamsters...Right Jack Curry?
Jack

In article ,
says...
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? :-)


Only if you send everyone a sample so we can judge it.

Bill

WOW!! what an interesting and long thread all started by spam.

On 05 May 2004 23:17:41 GMT, zz (Max) wrote:

WOW!! what an interesting and long thread all started by spam.

It's not spam, as you would have noticed had if you *had* read the
whole thread.

I say again - The world would be a better place without AOL(ers).

-sw

I did read the entire post from when it started and it was an obvious piece of
spam to get you to go to the company web site.

On 06 May 2004 00:15:45 GMT, zz (Max) wrote:

I did read the entire post from when it started and it was an obvious piece of
spam to get you to go to the company web site.

Jason has made over 40 posts here in the last few months,
including following up several times in this thread. I may not
always agree with him, but it's clear he doesn't work for the
company. he would have been spamming here long before this.

Had you not been a complete idiot, you would have known or checked
this before you opened your mouth and made a fool of yourself
(again).

I repeat again: AOL breeds idiots. What are you gonna do for an
encore?

-sw

In effort to prove to this misguided AOLer I'm not a spammer ... like I need
to ... the first steak was nothing to write home about. I'm hoping it was
my technique and I'm about to do a second one in a few minutes. Thus far the
steaks I've had from Omaha Steaks tasted better, or at least were more
tender. I can only assume it's my poor skill in the kitchen.

"Steve Wertz" wrote in message
...
On 06 May 2004 00:15:45 GMT, zz (Max) wrote:

I did read the entire post from when it started and it was an obvious
piece of
spam to get you to go to the company web site.

Jason has made over 40 posts here in the last few months,
including following up several times in this thread. I may not
always agree with him, but it's clear he doesn't work for the
company. he would have been spamming here long before this.

"Jason" wrote in message
In effort to prove to this misguided AOLer I'm not a spammer ... like I
need
to ... the first steak was nothing to write home about.

So, are you saying you like Spam better?
Ed

In article ,
says...
snip

Please do not feed the trools.

Bill