In article ,
"jmcquown" wrote:

wrote:
In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!


This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will
die of E coli.

You are an idiot.

Jill

Am I the only one that took his post as a joke? G
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

wrote:
In rec.food.cooking, Omelet wrote:

Am I the only one that took his post as a joke? G

Astounding, ain't it?

Sorry, I didn't read any sarcasm into it. And I've never heard of this
poster before nor the alleged domain they are posting from. So I take it to
be a troll.

Jill

Omelet wrote:
In article ,
"jmcquown" wrote:

wrote:
In rec.food.cooking, www.youvgotit.com wrote:
I am a beef lover and, of cause, love beef steaks very much. I have
tried to find a good recipe and did it myslef but never sucessed. Can
any one help me please? Thanks!!

This is what you need to do:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will
die of E coli.

You are an idiot.

Jill

Am I the only one that took his post as a joke? G

No, I did too.

--
That was black magic, and it was easy to use. Easy and fun. Like Legos.

-Harry Dresden

In rec.food.cooking, Dave Smith wrote:
wrote:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

E coli does not come from sitting on the counter.


E coli reproduces VERY rapidly above 40 degrees. This is basic food
science. You might think it is OK to serve half-rotten beef to kids and
the elderly, but you are playing with fire, and unfortunately, your guests
will eventually get burned.

You should be ashamed of yourself.


Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

There is no difference in the effects of oil being added to a hot or cold
pan.

Hot pan, cold oil. That is the rule. Otherwise, the food will stick.




Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.


I notice that you did not respond to this one. I take that to mean that
you agree with it! Likely you learned the hard way, once salting a steak
before cooking it, only to find it dry as shoe leather.



When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Neither should you cut it with a knife to examine it for doneness.

Right! If you either pierce it with a fork, or cut it with a knife, the
steak deflates like a balloon. A steak is pretty much all connected
inside, so if the sear is broken anywhere, even by pricking it with a
fork, all the juices run out.

Searing will seal in all the juices. The sealed outside rust must NOT be
pierced!




Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Wrong. If any e-coli was present and not killed in the cooking process, it
will still be there. Steaks should be allowed to sit or "rest" for 5
minutes or so after cooking so that the juices don't go flooding out as
soon as you cut into it. You may have to worry more about bacteria if you
let it sit there for an hour or two.

Again, don't take chances with your kid's health! You will be VERY sorry
if they die sitting right there at the dinner table.


Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

But you mentioned nothing of making sure that it is cooked no more than
medium rare.

Unless you cok it through, you will die of E coli.

wrote:

E coli reproduces VERY rapidly above 40 degrees. This is basic food
science. You might think it is OK to serve half-rotten beef to kids
and the elderly, but you are playing with fire, and unfortunately,
your guests will eventually get burned.

You should be ashamed of yourself.

Go on eating cooking meat the wrong way, and don't be ashamed: or at least,
I don't GAF if you do.
--
Vilco
Think pink, drink rose'

In article ,
wrote:

In rec.food.cooking, Omelet wrote:

Am I the only one that took his post as a joke? G

Astounding, ain't it?

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel

lol
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"jmcquown" wrote:

wrote:
In rec.food.cooking, Omelet wrote:

Am I the only one that took his post as a joke? G

Astounding, ain't it?

Sorry, I didn't read any sarcasm into it. And I've never heard of this
poster before nor the alleged domain they are posting from. So I take it to
be a troll.

Jill

It's not unusual for these kinds of posts to use an alternate identity.
:-)

I do that on (very!) rare occasions, but I usually use the identity
"trollhunter" for them so it's obvious...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"Vilco" wrote:

Go on eating cooking meat the wrong way, and don't be ashamed: or at least,
I don't GAF if you do.
--
Vilco

GAF or GAG?

;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 19, 6:17 am, "Janet Puistonen" wrote:
Take a nice New York strip steak (or two), and liberally grind fresh pepper
all over it. Press the pepper in, and let it sit at room temperature for
about half an hour.

Put a couple tablespoons of butter on a metal platter or skillet in which
you can flambee food, cut a couple tablespoons of chives onto it. Place
over a very low burner or in a warm oven to melt the butter. Keep warm.

Pour out about 1/8th cup of bourbon, and set aside with a packet of matches
(or forget the matches if you have a gas cooktop and that tipping the
skillet into the flame technique down pat). It is not necessary to warm the
bourbon if you have a warm platter and work quickly.

Sprinkle a cast iron skillet with kosher salt, and heat at about 6 on a
10-point scale. When good and hot, cook the steak to your liking.
Immediately transfer the steak to the warmed platter/skillet, and turn
several times in the butter/chive mixture. Pour the bourbon over, and light
with a match (or with your superb flambeeing technique). When the flames
dies down, turn the steak a few times in the juices and enjoy. I'd suggest
garlic mashed potatoes to go with it, but anything that can sop up the
superb butter/meat juice/chive/bourbon mixture would be fine. A baguette?

Sounds nice- thank you for posting it!