On Thu 08 May 2008 05:35:33p, sandi told us...

"Dave Bugg" wrote in
news:XuNUj.2290$Kf.2223@trndny07:

sandi wrote:
"Cindi - HappyMamatoThree" wrote

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

Ummmmmm the horseradish or blue cheese butter both sound deeeee-
lish!

What are you? A Rachel Ray groupie? :-)

LOL! I am not a RR groupie. In fact I think I've seen her show a
max of 4 times.



Anything over 3...you're a groupie! :-)

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 4hrs 50mins
-------------------------------------------
To be, or not to be, those are the
parameters.
-------------------------------------------

Heston Blumenthal of 'The Fat Duck' fame does a combo of low and
slow/searing too.

http://www.youtube.com/watch?v=9NIZ7V_ug-M is part 1 of how he did it.

"Robert Klute" wrote in message
...
On Thu, 08 May 2008 19:14:31 GMT, notbob wrote:

On 2008-05-08, jmcquown wrote:

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

Not original. Some tv/celeb cook/chef advocated that approach some years
back. Claimed searing meat didn't really seal in juices (I tend to agree)
and so was pointless and searing should be done as a finishing step. I
don't recall who it was and it didn't seem to garner much attention.

Probably Alton Brown. His recipe for roast beef it the same - cook
slowing to raise internal temperature, rest while oven is cranked up,
sear outside for Maillard effect flavor components.

Wayne Boatwright wrote in
3.184:

On Thu 08 May 2008 05:35:33p, sandi told us...

"Dave Bugg" wrote in
news:XuNUj.2290$Kf.2223@trndny07:

sandi wrote:
"Cindi - HappyMamatoThree"
wrote

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

Ummmmmm the horseradish or blue cheese butter both sound
deeeee- lish!

What are you? A Rachel Ray groupie? :-)

LOL! I am not a RR groupie. In fact I think I've seen her
show a max of 4 times.


Anything over 3...you're a groupie! :-)

DRATS!!!!!!!!!!!!
hangs head in shame

On May 8, 6:04*am, ChattyCathy wrote:
On Thu, 08 May 2008 04:08:41 -0500, 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.

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

I agree with Andy and Cathy.
I just planted some rosemary. It's the only herb I grow. With
others, I'm OK with dried, but there is no substitute for fresh
rosemary. It's also nice on pork, but keep it the heck away from my
beef steak.

Do I smell a survey here? veg

--
Cheers
Chatty Cathy

--Bryan

Wayne Boatwright wrote:


LOL! I am not a RR groupie. In fact I think I've seen her show a
max of 4 times.



Anything over 3...you're a groupie! :-)

I never made it through the one that I did see a bit of.

"sandi" wrote in message
...
Wayne Boatwright wrote in
3.184:

On Thu 08 May 2008 05:35:33p, sandi told us...

"Dave Bugg" wrote in
news:XuNUj.2290$Kf.2223@trndny07:

sandi wrote:
snip

Ummmmmm the horseradish or blue cheese butter both sound
deeeee- lish!

What are you? A Rachel Ray groupie? :-)

LOL! I am not a RR groupie. In fact I think I've seen her
show a max of 4 times.


Anything over 3...you're a groupie! :-)

DRATS!!!!!!!!!!!!
hangs head in shame

There is a path back to goodness, my child. Watch 3 episodes of Jacques
Pepin and one Ming Tsai and redemption shall be yours

TammyM

"TammyM" wrote in
:


"sandi" wrote in message
...
Wayne Boatwright wrote in
3.184:

On Thu 08 May 2008 05:35:33p, sandi told us...

"Dave Bugg" wrote in
news:XuNUj.2290$Kf.2223@trndny07:

sandi wrote:
snip

Ummmmmm the horseradish or blue cheese butter both sound
deeeee- lish!

What are you? A Rachel Ray groupie? :-)

LOL! I am not a RR groupie. In fact I think I've seen her
show a max of 4 times.


Anything over 3...you're a groupie! :-)

DRATS!!!!!!!!!!!!
hangs head in shame

There is a path back to goodness, my child. Watch 3 episodes
of Jacques Pepin and one Ming Tsai and redemption shall be
yours

TammyM

Salvation! Thank you.

Heads to the nearest TV

"James Silverton" wrote in message
news:YYHUj.8724$0L.1748@trnddc07...
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

Béarnaise is pretty much Hollandaise sauce with the addition of Tarragon.