On Thu, 08 May 2008 13:11:10 +0000, PeterLucas wrote:

ChattyCathy wrote in
:



BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
times now, we loved it... think I posted the recipe for it here before
but can't remember when - dunno if you saw it? It's one of those "oh
so simple, but so darn tasty" recipes. Ideal for a dutch oven. If
you're interested I can post it again.




Yes please, I have a shiteload of rosemary, and a spare chook or 3 :-)

Have just posted it a bit further down in the thread...
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Thu, 08 May 2008 07:27:12 -0500, Andy q wrote:

I remember at Morton's steakhouse, they served their steaks plated in a
pool of melted butter!

Is Morton's a chain? I think I walked past one downtown (on my way to
another restaurant).

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remove the smile first

OK, Andy here it is. I put my own comments between the parentheses:

Title: Chicken Rosemary in the Pot


Cathy,

Thank you very much!

Saved.

Andy

sf said...

On Thu, 08 May 2008 07:27:12 -0500, Andy q wrote:

I remember at Morton's steakhouse, they served their steaks plated in a
pool of melted butter!

Is Morton's a chain? I think I walked past one downtown (on my way to
another restaurant).


sf,

Yes it is. On a par with Ruth's Chris steakhouse, imho.

Andy

On Thu, 08 May 2008 09:01:48 -0500, Andy wrote:


OK, Andy here it is. I put my own comments between the parentheses:

Title: Chicken Rosemary in the Pot


Cathy,

Thank you very much!

Saved.

Andy

My pleasure Andy Hope you enjoy it as much as we do.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Wayne Boatwright" wrote in message
3.184...
On Thu 08 May 2008 05:27:12a, Andy told us...

jmcquown said...

Andy wrote:
jmcquown said...

Sheesh, if we aren't old enough to deal with cussing, we don't
belong on usenet.

Here's how to do a pan seared steak. I prefer NY strip but whatever!

http://www.youtube.com/watch?v=_VjmHaCJUSA

Jill


Jill,

He failed when he put rosemary on the steak. Doesn't belong, imho.

Andy

So leave off the rosemary. I love butter on steak. It's all good
That's exactly how to pan sear a steak. If you don't have a grill,
there ya go!

Jill


Jill,

I remember at Morton's steakhouse, they served their steaks plated in a
pool of melted butter!

Delicious!

It's been a long time!

Best,

Andy


Most good steakhouses finish off their steaks with butter, more visible
with some places than others.

One restaurant we visited not to long ago, though the name escapes me,
offered several butters the ones we tried were all delicious. They were
horseradish butter, garlic butter, plain butter (it was salted), blue
cheese butter (This was delicious. I need to make this at home.). Much
better than steak sauce ever thought about being.

Cindi


--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 18hrs 30mins
-------------------------------------------
EARTH - Mostly Harmless --THHGTTG
-------------------------------------------

On Thu 08 May 2008 05:55:43a, ChattyCathy told us...

On Thu, 08 May 2008 12:32:00 +0000, Wayne Boatwright wrote:

On Thu 08 May 2008 05:02:41a, Andy told us...

ChattyCathy said...

I'm with you on this one, Andy. I don't like rosemary on a ribeye
steak either. It can be great with lamb or chicken, but on steak -
nah. (I am sure 20 billion others will disagree with us tho'). lol

Do I smell a survey here? veg


Cathy,

Survey? Hmmm... let me consult my evil twin!

He's OK with that if you are.

Best,

Andy


I love rosemary, but I definitely wouldn't want it on steak. Probably
not so much on beef in general, but I love it with pork, lamb, or
poultry. I he an inkling that's what most folks would say, but let's
put it to the test.

OK you two, I'll put it on the survey 'list' ;-)

BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
times now, we loved it... think I posted the recipe for it here before
but
can't remember when - dunno if you saw it? It's one of those "oh so
simple, but so darn tasty" recipes. Ideal for a dutch oven. If you're
interested I can post it again.


I'd like it, as I don't remember seeing it before.

THX!

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 13hrs 35mins
-------------------------------------------
When choosing between two evils, I
always like to try the one I've never
tried before. --Mae West
-------------------------------------------

On Thu 08 May 2008 06:08:55a, PeterLucas told us...

Wayne Boatwright wrote in
3.184:



Most good steakhouses finish off their steaks with butter, more visible
with some places than others.




I like a large splodge of garlic butter on my steaks.




Can't argue with that!

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 13hrs 35mins
-------------------------------------------
When choosing between two evils, I
always like to try the one I've never
tried before. --Mae West
-------------------------------------------

Jamie Oliver's steak sarnie recipe uses rosemary as it happens.

As for butter, butter used during cooking is for colour surely ? Adding
a pat of butter to a cooked steak is a quick way of adding something to
the plate to mop up with the rest of the juices at the end of the meal
in my opinion

Steve

jmcquown wrote:
Andy wrote:
jmcquown said...

Sheesh, if we aren't old enough to deal with cussing, we don't
belong on usenet.

Here's how to do a pan seared steak. I prefer NY strip but whatever!

http://www.youtube.com/watch?v=_VjmHaCJUSA

Jill

Jill,

He failed when he put rosemary on the steak. Doesn't belong, imho.

Andy

So leave off the rosemary. I love butter on steak. It's all good
That's exactly how to pan sear a steak. If you don't have a grill, there ya
go!

Jill

On May 8, 1:59*am, "jmcquown" wrote:
Sheesh, if we aren't old enough to deal with cussing, we don't belong on
usenet.

Here's how to do a pan seared steak. *I prefer NY strip but whatever!

http://www.youtube.com/watch?v=_VjmHaCJUSA

Well, that's the traditional way to do it, and it works well enough.
Here's a link to a food blogger's description of the Cook's
Illustrated alternative method.
http://tinyurl.com/6bv9kr
Basically, you slowly warm the steak in a low oven to 90F before you
finish it by pan searing. It sounds logical to me but I haven't tried
it yet. Note that the method is recommended for high grade beef, cut
1.5 to 2 inches thick. -aem

Wayne Boatwright wrote in
.184:


I like a large splodge of garlic butter on my steaks.




Can't argue with that!



A lot of places over here look at me like I'm crazy when I ask for it!!
They're used to people saying they want pepper sauce, mushroom sauce or
diane sauce........ which is basically flavoured gravy.

I have gravy on my chicken, and roast beef....... not on a char grilled
steak!!



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

ChattyCathy wrote in news:1jDUj.16160
:

On Thu, 08 May 2008 13:11:10 +0000, PeterLucas wrote:

ChattyCathy wrote in
:



BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least
3
times now, we loved it... think I posted the recipe for it here
before
but can't remember when - dunno if you saw it? It's one of those "oh
so simple, but so darn tasty" recipes. Ideal for a dutch oven. If
you're interested I can post it again.




Yes please, I have a shiteload of rosemary, and a spare chook or 3
:-)

Have just posted it a bit further down in the thread...



Thanxs, got it.

Might be dinner Sunday night, at the moment.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

aem wrote:
On May 8, 1:59 am, "jmcquown" wrote:
Sheesh, if we aren't old enough to deal with cussing, we don't
belong on usenet.

Here's how to do a pan seared steak. I prefer NY strip but whatever!

http://www.youtube.com/watch?v=_VjmHaCJUSA

Well, that's the traditional way to do it, and it works well enough.
Here's a link to a food blogger's description of the Cook's
Illustrated alternative method.
http://tinyurl.com/6bv9kr
Basically, you slowly warm the steak in a low oven to 90F before you
finish it by pan searing. It sounds logical to me but I haven't tried
it yet. Note that the method is recommended for high grade beef, cut
1.5 to 2 inches thick. -aem

I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Give me fast & quick. I've always done in the Frugal Gourmet way (and
apparantly Gordon Ramsay's way). Quick in a hot (cast iron) pan on the
stovetop. That is, if I'm not grilling.

I haven't priced ribeyes lately. Last time I looked they were almost
$12/lb.

Jill

On Thu 08 May 2008 11:31:19a, PeterLucas told us...

Wayne Boatwright wrote in
.184:


I like a large splodge of garlic butter on my steaks.




Can't argue with that!



A lot of places over here look at me like I'm crazy when I ask for it!!
They're used to people saying they want pepper sauce, mushroom sauce or
diane sauce........ which is basically flavoured gravy.

I have gravy on my chicken, and roast beef....... not on a char grilled
steak!!




That would be me, too. Now, I do like a side of sauteed mushrooms and/or
sauteed onions with the steak, but not a sauce.

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 12hrs 15mins
-------------------------------------------
We have met the enemy, and he is us. -
Walt Kelly
-------------------------------------------

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

I like a large splodge of garlic butter on my steaks.

Can't argue with that!

A lot of places over here look at me like I'm crazy when I ask
for it!! They're used to people saying they want pepper sauce,
mushroom sauce or diane sauce........ which is basically
flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served on
Filet Mignon.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not