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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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20-05-2008, 07:29 AM
posted to rec.food.cooking
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How do you like your steak?
On Tue, 20 May 2008 04:38:53 +0000 (UTC),
(Steve Pope) wrote: Killed/cleaned chickens one would assume, but the whole thing is secondhand, so who knows. But I've never heard of roasting live chickens as a culinary procedure. Except as we all know, microwaving isn't even close to roasting!  -- See return address to reply by email remove the smile first 
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20-05-2008, 12:37 PM
posted to rec.food.cooking
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How do you like your steak?
BOB said...
"Andy" q wrote in message ... How do you like your steak? Moo? Rare? Medium Rare? Medium? Well Done? Cooked to Death? Very hot coals. Grill grate about 1/4" above Cold steak (right from 'fridge) on grate, about a minute Flip. Other side on grate about a minute. Raise grate about 12 " above fire. Let steak rest on raised grate about 5 minutes. Seared on the outsides, still cool on the inside. As a matter of fact, the fire's about ready now and the ribeye is about 2 minutes from hitting the grate. BOB So medium rare? Andy
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20-05-2008, 01:54 PM
posted to rec.food.cooking
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How do you like your steak?
"Andy" q wrote in message ... BOB said... "Andy" q wrote in message ... How do you like your steak? Moo? Rare? Medium Rare? Medium? Well Done? Cooked to Death? Very hot coals. Grill grate about 1/4" above Cold steak (right from 'fridge) on grate, about a minute Flip. Other side on grate about a minute. Raise grate about 12 " above fire. Let steak rest on raised grate about 5 minutes. Seared on the outsides, still cool on the inside. As a matter of fact, the fire's about ready now and the ribeye is about 2 minutes from hitting the grate. BOB So medium rare? I guess you didn't read the part that said "still cool on the inside", did you? Nothing medium about that
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20-05-2008, 02:17 PM
posted to rec.food.cooking
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How do you like your steak?
BOB said...
"Andy" q wrote in message ... BOB said... "Andy" q wrote in message ... How do you like your steak? Moo? Rare? Medium Rare? Medium? Well Done? Cooked to Death? Very hot coals. Grill grate about 1/4" above Cold steak (right from 'fridge) on grate, about a minute Flip. Other side on grate about a minute. Raise grate about 12 " above fire. Let steak rest on raised grate about 5 minutes. Seared on the outsides, still cool on the inside. As a matter of fact, the fire's about ready now and the ribeye is about 2 minutes from hitting the grate. BOB So medium rare? I guess you didn't read the part that said "still cool on the inside", did you? Nothing medium about that You're right. I missed that point. You could've just picked how you liked your steak for that matter! Whatever! Andy
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20-05-2008, 02:17 PM
posted to rec.food.cooking
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How do you like your steak?
On May 19, 2:01*pm, Goomba wrote:
meatnub wrote: I don't mind ketchup, I like ketchup on practically everything when the mood fits: fries, hot dogs, hamburgers, pork chops, eggs, steak... except not on prime rib of course! A good steak never needs ketchup.. or steak sauce.. IMO. Ditto. For me just a little extra salt.
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