On Thu, 6 Apr 2006 17:28:26 -0400, " BOB" wrote:

Steve Calvin wrote:
:: wrote:
::: Today's recipe is for grilled meats; beef steak to be more
precise.
::: Most barbecueists like to use their cooker to grill meats as well.
Use
::: any steak you like as long as it's rib eye. lol.
::: Today I'm broadcasting from the KPL once again. Also I will share
with
::: you my recipe(no amounts given; make to taste) for grilled steak
::: butter; to be placed on steak as it jumps off the grill. lol
::: soften up your butter
::: add white wine
::: add fresh chopped garlic(lots of it)
::: add fresh chopped parsley and cilantro
::: add fresh diced green onion
::: optional: add lemon/lime juice(freshly squeezed only)
::: mix her all up and put it on meat. at least one Tblsp per steak.
::: You can also use this butter when you make croutons i.e. for a
ceasar
::: salad etc.
::: Or croutons for French Onion Soup etc.
:::
:: What'd that poor steak ever do to you to get it's flavor
:: drowned out like that?!?
::
:: --
:: Steve

And it's a rib-eye, too. Sometimes I just salt and pepper a rib eye.
Sometimes I don't even do that.

BOB

Why do you think you have the right to tell other people how to season
or eat their food? Who gives a rats ass if you like salt and pepper
on your rib eye? Did you try the Steak butter? No?
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Today's recipe is for grilled meats; beef steak to be more precise.
Most barbecueists like to use their cooker to grill meats as well. Use
any steak you like as long as it's rib eye. lol.
Today I'm broadcasting from the KPL once again. Also I will share with
you my recipe(no amounts given; make to taste) for grilled steak
butter; to be placed on steak as it jumps off the grill. lol
soften up your butter
add white wine
add fresh chopped garlic(lots of it)
add fresh chopped parsley and cilantro
add fresh diced green onion
optional: add lemon/lime juice(freshly squeezed only)
mix her all up and put it on meat. at least one Tblsp per steak.
You can also use this butter when you make croutons i.e. for a ceasar
salad etc.
Or croutons for French Onion Soup etc.

wrote:
Today's recipe is for grilled meats; beef steak to be more precise.
Most barbecueists like to use their cooker to grill meats as well. Use
any steak you like as long as it's rib eye. lol.
Today I'm broadcasting from the KPL once again. Also I will share with
you my recipe(no amounts given; make to taste) for grilled steak
butter; to be placed on steak as it jumps off the grill. lol
soften up your butter
add white wine
add fresh chopped garlic(lots of it)
add fresh chopped parsley and cilantro
add fresh diced green onion
optional: add lemon/lime juice(freshly squeezed only)
mix her all up and put it on meat. at least one Tblsp per steak.
You can also use this butter when you make croutons i.e. for a ceasar
salad etc.
Or croutons for French Onion Soup etc.

What'd that poor steak ever do to you to get it's flavor
drowned out like that?!?

--
Steve

Steve Calvin wrote:
wrote:
Today's recipe is for grilled meats; beef steak to be more precise.
Most barbecueists like to use their cooker to grill meats as well. Use
any steak you like as long as it's rib eye. lol.
Today I'm broadcasting from the KPL once again. Also I will share with
you my recipe(no amounts given; make to taste) for grilled steak
butter; to be placed on steak as it jumps off the grill. lol
soften up your butter
add white wine
add fresh chopped garlic(lots of it)
add fresh chopped parsley and cilantro
add fresh diced green onion
optional: add lemon/lime juice(freshly squeezed only)
mix her all up and put it on meat. at least one Tblsp per steak.
You can also use this butter when you make croutons i.e. for a ceasar
salad etc.
Or croutons for French Onion Soup etc.

What'd that poor steak ever do to you to get it's flavor
drowned out like that?!?

--
Steve

I like a decent steak butter from time to time; anchovie butter comes
to mind. While Walkers' creation has garlic it can be quite bitter
when raw, I'd prefer a milder chopped shallot, the rest looks pretty
good. I think it'd do fine on a grilled chunk of beef.

Pierre

Pierre wrote:



I like a decent steak butter from time to time; anchovie butter comes
to mind. While Walkers' creation has garlic it can be quite bitter
when raw, I'd prefer a milder chopped shallot, the rest looks pretty
good. I think it'd do fine on a grilled chunk of beef.

Pierre


I was just funnin' ya. Personally I don't use 'em, but I've
a firm believer that if someone likes something a certain
way, what the heck do I care. To each their own.

--
Steve

Steve Calvin wrote:
:: wrote:
::: Today's recipe is for grilled meats; beef steak to be more
precise.
::: Most barbecueists like to use their cooker to grill meats as well.
Use
::: any steak you like as long as it's rib eye. lol.
::: Today I'm broadcasting from the KPL once again. Also I will share
with
::: you my recipe(no amounts given; make to taste) for grilled steak
::: butter; to be placed on steak as it jumps off the grill. lol
::: soften up your butter
::: add white wine
::: add fresh chopped garlic(lots of it)
::: add fresh chopped parsley and cilantro
::: add fresh diced green onion
::: optional: add lemon/lime juice(freshly squeezed only)
::: mix her all up and put it on meat. at least one Tblsp per steak.
::: You can also use this butter when you make croutons i.e. for a
ceasar
::: salad etc.
::: Or croutons for French Onion Soup etc.
:::
:: What'd that poor steak ever do to you to get it's flavor
:: drowned out like that?!?
::
:: --
:: Steve

And it's a rib-eye, too. Sometimes I just salt and pepper a rib eye.
Sometimes I don't even do that.

BOB


--
Raw Meat Should NOT Have An Ingredients List

Kansas Kim wrote:

:: What'd that poor steak ever do to you to get it's flavor
:: drowned out like that?!?
::
:: --
:: Steve

Why do you think you have the right to tell other people how to season
or eat their food? Who gives a rats ass if you like salt and pepper
on your rib eye? Did you try the Steak butter? No?
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*** Encrypt your Internet usage with a free VPN account from http://www.SecureIX.com ***

Not sure if you're replying to me or the other guy but I
posted a follow-up making that exact point.

You wanna put grape jelly on your rib-eye or filet? I
couldn't care less. Hell, I'll even burn it for ya. ;-) As
long as I don't have to eat it, and trust me... I don't ;-D
--
Steve

On Thu, 06 Apr 2006 05:43:41 -0500, Kansas Kim
wrote:

On Thu, 6 Apr 2006 17:28:26 -0400, " BOB" wrote:

And it's a rib-eye, too. Sometimes I just salt and pepper a rib eye.
Sometimes I don't even do that.

BOB

Why do you think you have the right to tell other people how to season
or eat their food?

Stick around. He doesn't stop at just dictating to people how they
should season their food.

Who gives a rats ass if you like salt and pepper
on your rib eye?

Absolutely no one. But don't tell Boob that.

On Thu, 06 Apr 2006 21:32:17 -0400, Steve Calvin
wrote:

Kansas Kim wrote:

:: What'd that poor steak ever do to you to get it's flavor
:: drowned out like that?!?
::
:: --
:: Steve

Why do you think you have the right to tell other people how to season
or eat their food? Who gives a rats ass if you like salt and pepper
on your rib eye? Did you try the Steak butter? No?
*** Free account sponsored by SecureIX.com ***
*** Encrypt your Internet usage with a free VPN account from http://www.SecureIX.com ***

Not sure if you're replying to me or the other guy but I
posted a follow-up making that exact point.

You wanna put grape jelly on your rib-eye or filet? I
couldn't care less. Hell, I'll even burn it for ya. ;-) As
long as I don't have to eat it, and trust me... I don't ;-D

No Sir Steve;
That was not directed at you. Never tried grape jelly, but that
might be good on pork, with habanero?
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Kansas Kim wrote:


No Sir Steve;
That was not directed at you. Never tried grape jelly, but that
might be good on pork, with habanero?
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pss.. don't tell anyone I said this but actually, grape
jelly with chipoltes with pork ain't too shabby. ;-D

--
Steve

Steve Wertz wrote:
On Thu, 06 Apr 2006 21:32:17 -0400, Steve Calvin
wrote:


You wanna put grape jelly on your rib-eye or filet? I
couldn't care less. Hell, I'll even burn it for ya.


If I bought the meat, and you're a guest at my house, your steak
will be no more than Medium.

-sw
let's not go there again....

--
Steve

On Sat, 08 Apr 2006 16:04:42 -0400, Steve Calvin
wrote:

Steve Wertz wrote:
On Thu, 06 Apr 2006 21:32:17 -0400, Steve Calvin
wrote:


You wanna put grape jelly on your rib-eye or filet? I
couldn't care less. Hell, I'll even burn it for ya.


If I bought the meat, and you're a guest at my house, your steak
will be no more than Medium.

let's not go there again....

Yeah, I think once was enough to figure out who is a presumptuous ass
and who isn't.

PS: When guests stay at my house, they sleep on flannel sheets year
'round because that's how I like to sleep, they drink at least 8
glasses of water each day because I hear it's good for you, and they
don't cuss because the Bible says not to. And they can just damn well
like it, too!

Kevin S. Wilson wrote:
:: Absolutely no one. But don't tell Boob that.

OOOOOOOOOOOOOO!

Kevin's with his name calling again! Some people believe that this
tactic is used on usenet posts when they have admitted defeat.

Aren't you all glad I brought this to your attention? Nick, I snipped
most of his post just for you!

BOB

--
Raw Meat Should NOT Have An Ingredients List

On Sun, 9 Apr 2006 01:48:38 -0400, " BOB" wrote:

Kevin S. Wilson wrote:
:: Absolutely no one. But don't tell Boob that.

OOOOOOOOOOOOOO!

Kevin's with his name calling again!

And you leap at the bait. How predictable.

Some people believe that this
tactic is used on usenet posts when they have admitted defeat.

And some people believe in the Tooth Fairy.

Since I wasn't arguing with anyone -- much less you -- about what
exactly would I be admitting defeat? You didn't really think this
through, did you?

Kevin S. Wilson wrote:

Nothing, as usual.


Yawn!