frohe wrote:
> Jack Curry wrote:
>> Guests come for food, booze and fun...
>> I get mine the way I want
>> it, my guests should get theirs the way they want it too.
>
> 'Xactly! It's the fellowship over some good food. Ok, so they don't
> like their steak the way I do. I want them to leave sayin "that frohe
> knows how to lay down some good food. I hope he invites us back real
> soon."
> --
> -frohe
> Life is too short to be in a hurry

This thread is 'zactly why I don't cook steaks for friends, unless I know they
don't want them ruined. I'll grill, BBQ, and/or smoke just about anything else
for a group of friends, but I won't make steak-leather. I get better reactions
from ribs, brisket or pulled pork without the, err, *confusion* of when meat is
done.

BOB

BKahuna wrote:
> I think I saw an ad for the place when it opened up. It was in the
> Friday calander section of the Sentinel. I think I'll write the
> foodies over there and see what's what.

I'm in that area (I-4 and JYP) several times a month anyway. If you find an
address I'd sure appreciate it and will give it a try and report back.

BOB

BKahuna wrote:
> I think I saw an ad for the place when it opened up. It was in the
> Friday calander section of the Sentinel. I think I'll write the
> foodies over there and see what's what.

I'm in that area (I-4 and JYP) several times a month anyway. If you find an
address I'd sure appreciate it and will give it a try and report back.

BOB

Jesse Skeens wrote:
>> I didn't notice anything like that week before last when I drove from the
>> south end of JYP to the other end. BUT, maybe I wasn't looking.
>>
>> There is a " Fresh Market" located at 995 N. State Road in Altamonte Springs,
>> and another at 5000 Dr. Phillips Blvd. http://www.thefreshmarket.com/ and
>> for meats http://www.thefreshmarket.com/our_foods/meats.html
>> I've not made it to either yet, but I've had great reports,
>>
>> BOB
>
> Have to check this one out. Although they do advertise lean pork and
> only show baby backs not spares. Tried Mom's Meats and Pops Produce
> today. Picked up some spares for $1.93. Got about 4-5 leg quarters
> for about $2.50. Haven't cooked the ribs yet so not sure if they are
> going to taste better than my usual publix ones.
>
> Jesse

Where's "Mom's Meats and Pops Produce"? It sounds like a winner and at least
worth a try.

Sam's on SR 50 had spares for $1.89 and packer cut briskets (FINALLY!) for $1.98
(I think). I bought 2 packs of each. One of the packs of ribs (3 racks) is on
the K5 as I type.

BOB

Jesse Skeens wrote:
>> I didn't notice anything like that week before last when I drove from the
>> south end of JYP to the other end. BUT, maybe I wasn't looking.
>>
>> There is a " Fresh Market" located at 995 N. State Road in Altamonte Springs,
>> and another at 5000 Dr. Phillips Blvd. http://www.thefreshmarket.com/ and
>> for meats http://www.thefreshmarket.com/our_foods/meats.html
>> I've not made it to either yet, but I've had great reports,
>>
>> BOB
>
> Have to check this one out. Although they do advertise lean pork and
> only show baby backs not spares. Tried Mom's Meats and Pops Produce
> today. Picked up some spares for $1.93. Got about 4-5 leg quarters
> for about $2.50. Haven't cooked the ribs yet so not sure if they are
> going to taste better than my usual publix ones.
>
> Jesse

Where's "Mom's Meats and Pops Produce"? It sounds like a winner and at least
worth a try.

Sam's on SR 50 had spares for $1.89 and packer cut briskets (FINALLY!) for $1.98
(I think). I bought 2 packs of each. One of the packs of ribs (3 racks) is on
the K5 as I type.

BOB

>If you were cooking me breakfast and I asked for eggs over hard, would
>you serve them to me over easy because that's the way you like eggs?

Not a good analogy. Eggs cost a few cents, a good steak cost 10-12
dollars.

If someone came to a barbeque and wanted you to boil the ribs and
cover them with Heinz BBQ sauce because that's the way they prefer it,
how many of you die hard BBQers would indulge them.

But then again, I'm not always blessed with being able to cook for a
crowd that I 100% like. Sometimes the one eyebrowed, slack jawed
third cousin twice removed does show up. I have no emotional
investment in making them feel special. So it's sirloins and steak
sauce for them.

>If you were cooking me breakfast and I asked for eggs over hard, would
>you serve them to me over easy because that's the way you like eggs?

Not a good analogy. Eggs cost a few cents, a good steak cost 10-12
dollars.

If someone came to a barbeque and wanted you to boil the ribs and
cover them with Heinz BBQ sauce because that's the way they prefer it,
how many of you die hard BBQers would indulge them.

But then again, I'm not always blessed with being able to cook for a
crowd that I 100% like. Sometimes the one eyebrowed, slack jawed
third cousin twice removed does show up. I have no emotional
investment in making them feel special. So it's sirloins and steak
sauce for them.

BKahuna wrote:
>>If you were cooking me breakfast and I asked for eggs over hard, would
>>you serve them to me over easy because that's the way you like eggs?
>
>
> Not a good analogy. Eggs cost a few cents, a good steak cost 10-12
> dollars.
>

So what, they're eating it/them?

> If someone came to a barbeque and wanted you to boil the ribs and
> cover them with Heinz BBQ sauce because that's the way they prefer it,
> how many of you die hard BBQers would indulge them.

Well, I certainly wouldn't boil them as I don't see where that
relevant to the doneness in the end. But... I am having a party on
Saturday for some friends. One of the items on the menu is ribs. Some
want them dry rubbed only, some want 'em "wet". Know what? They'll all
get them how THEY want them, not me.

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

BKahuna wrote:
>
> >If you were cooking me breakfast and I asked for eggs over hard, would
> >you serve them to me over easy because that's the way you like eggs?
>
> Not a good analogy. Eggs cost a few cents, a good steak cost 10-12
> dollars.

So what? Hospitality.

> If someone came to a barbeque and wanted you to boil the ribs and
> cover them with Heinz BBQ sauce because that's the way they prefer it,
> how many of you die hard BBQers would indulge them.

Ribs aren't made to order. Steaks are. Grit your teeth, be a good host,
ruin the steak.




Brian Rodenborn

On Mon, 02 Aug 2004 18:35:11 -0400, BKahuna >
wrote:

>
>>If you were cooking me breakfast and I asked for eggs over hard, would
>>you serve them to me over easy because that's the way you like eggs?
>
>Not a good analogy. Eggs cost a few cents, a good steak cost 10-12
>dollars.

There are no good analogies. That includes yours below, since we are
discussing steaks and not ribs.

>If someone came to a barbeque and wanted you to boil the ribs and
>cover them with Heinz BBQ sauce because that's the way they prefer it,
>how many of you die hard BBQers would indulge them.
>
>But then again, I'm not always blessed with being able to cook for a
>crowd that I 100% like. Sometimes the one eyebrowed, slack jawed
>third cousin twice removed does show up. I have no emotional
>investment in making them feel special. So it's sirloins and steak
>sauce for them.

What a cheery outlook on things.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Mon, 02 Aug 2004 18:35:11 -0400, BKahuna >
wrote:

>
>>If you were cooking me breakfast and I asked for eggs over hard, would
>>you serve them to me over easy because that's the way you like eggs?
>
>Not a good analogy. Eggs cost a few cents, a good steak cost 10-12
>dollars.

There are no good analogies. That includes yours below, since we are
discussing steaks and not ribs.

>If someone came to a barbeque and wanted you to boil the ribs and
>cover them with Heinz BBQ sauce because that's the way they prefer it,
>how many of you die hard BBQers would indulge them.
>
>But then again, I'm not always blessed with being able to cook for a
>crowd that I 100% like. Sometimes the one eyebrowed, slack jawed
>third cousin twice removed does show up. I have no emotional
>investment in making them feel special. So it's sirloins and steak
>sauce for them.

What a cheery outlook on things.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

I have two close friends with fancy high buck stainless steel gas
grills, both with similar "high output" burners and similar grates.
Neither will cook a steak with a blackened exterior and a rare interior.
I have looked at most of the other similar grills, and they all look the
same, so I am guessing they perform the same. The one that looks
different and promising and that I know nothing about is the infrared
gas grill. I find Cal's comments very interesting, and I would be very
intrested to see comments from other posters. This may be what we may be
looking for. I think part of the problem with this query revolves around
the definition of rare steak and char-rare steak on the grill. I am
looking for a grill that with the lid up will grill a steak so it is
rare[110F or so] from edge to edge, with a blackened exterior on all
sides, not with a few grill marks. and a pinkish interior, maybe with a
bit of red in the center.
Hope this clears things a bit.
Kent

"Kevin S. Wilson" wrote:
>
> On Fri, 30 Jul 2004 15:48:41 GMT, "Kent H." >
> wrote:
>
> >I have looked at practically everything on the market; I don't thinkk
> >there is. The possible exception may be an infrared gas grill, though I
> >doubt it. The Silver Genesis B does not, nor does any Weber gas.
> >
> >cl wrote:
> >>
> >> "Kent" > wrote in message
> >> news:TXsOc.58973$eM2.53573@attbi_s51...
> >> > If you want to cook a steak "char-rare", where you have prominent charcoal
> >> > marks throughout, with a rare 110F interior, you have to cook with the lid
> >> > up. There isn't a gas grill that will do this.
> >>
> >> Sure are some.
>
> Define "looked at," Kent. Then I'll know how much credence to attach
> to your absolute statements about gas grills.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

I have two close friends with fancy high buck stainless steel gas
grills, both with similar "high output" burners and similar grates.
Neither will cook a steak with a blackened exterior and a rare interior.
I have looked at most of the other similar grills, and they all look the
same, so I am guessing they perform the same. The one that looks
different and promising and that I know nothing about is the infrared
gas grill. I find Cal's comments very interesting, and I would be very
intrested to see comments from other posters. This may be what we may be
looking for. I think part of the problem with this query revolves around
the definition of rare steak and char-rare steak on the grill. I am
looking for a grill that with the lid up will grill a steak so it is
rare[110F or so] from edge to edge, with a blackened exterior on all
sides, not with a few grill marks. and a pinkish interior, maybe with a
bit of red in the center.
Hope this clears things a bit.
Kent

"Kevin S. Wilson" wrote:
>
> On Fri, 30 Jul 2004 15:48:41 GMT, "Kent H." >
> wrote:
>
> >I have looked at practically everything on the market; I don't thinkk
> >there is. The possible exception may be an infrared gas grill, though I
> >doubt it. The Silver Genesis B does not, nor does any Weber gas.
> >
> >cl wrote:
> >>
> >> "Kent" > wrote in message
> >> news:TXsOc.58973$eM2.53573@attbi_s51...
> >> > If you want to cook a steak "char-rare", where you have prominent charcoal
> >> > marks throughout, with a rare 110F interior, you have to cook with the lid
> >> > up. There isn't a gas grill that will do this.
> >>
> >> Sure are some.
>
> Define "looked at," Kent. Then I'll know how much credence to attach
> to your absolute statements about gas grills.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

On Sun, 01 Aug 2004 07:35:02 -0600, Kevin S. Wilson >
wrote:

>On Sat, 31 Jul 2004 11:34:57 -0400, BKahuna >
>wrote:
>
>>Inevitably, someone will always want his or her steak overcooked. So,
>>I always buy a few el-cheapo sirloins down at Albertson's to serve
>>them. Albertson's, at least the ones I've seen in Florida, sell USDA
>>select, a very lean and pretty un-flavorful grade of beef.
>>
>>Most of these folks just smother the damn think with steak sauce
>>anyway so I don't feel an emotional investment.
>>
>>The connoisseurs on the other hand get nice, rare to medium rare
>>porterhouse, seasoned with salt, fresh cracked pepper and a rub of
>>garlic. Served with a pat of butter, it's one of life's simple
>>pleasures.
>
>I don't understand this attitude any more today than when it first
>surfaced on AFB. If I know people well enough to cook for them, they
>are either friends or colleagues, and I want them to enjoy my cooking.
>
>Serving some people sub-par meat, while serving the "connoisseurs"
>better stuff strikes me as petty and mean-spirited. It also seems
>illogical; a bit like serving someone a Fred Meyer lemon-lime soda
>because he doesn't appreciate the finer nuances of name-brand Sierra
>Mist, or insisting that everyone order pizza with anchovies because
>you like anchovies on pizza.

Nothing snipped out

I always get asked my steak preferences when I go to a steak house [I
like mine blue, my wife likes hers med-rare], and they prepare it to
our tastes regardless of the chef's personal opinions. So if
somebody wants medium or well-done I try to accommodate them. I don't
sneak anything into peoples' food either just because *I* feel they
should try it. Life is too short to go on Missionary Work, every
time there is company in the house.

Harry

On Sun, 01 Aug 2004 07:35:02 -0600, Kevin S. Wilson >
wrote:

>On Sat, 31 Jul 2004 11:34:57 -0400, BKahuna >
>wrote:
>
>>Inevitably, someone will always want his or her steak overcooked. So,
>>I always buy a few el-cheapo sirloins down at Albertson's to serve
>>them. Albertson's, at least the ones I've seen in Florida, sell USDA
>>select, a very lean and pretty un-flavorful grade of beef.
>>
>>Most of these folks just smother the damn think with steak sauce
>>anyway so I don't feel an emotional investment.
>>
>>The connoisseurs on the other hand get nice, rare to medium rare
>>porterhouse, seasoned with salt, fresh cracked pepper and a rub of
>>garlic. Served with a pat of butter, it's one of life's simple
>>pleasures.
>
>I don't understand this attitude any more today than when it first
>surfaced on AFB. If I know people well enough to cook for them, they
>are either friends or colleagues, and I want them to enjoy my cooking.
>
>Serving some people sub-par meat, while serving the "connoisseurs"
>better stuff strikes me as petty and mean-spirited. It also seems
>illogical; a bit like serving someone a Fred Meyer lemon-lime soda
>because he doesn't appreciate the finer nuances of name-brand Sierra
>Mist, or insisting that everyone order pizza with anchovies because
>you like anchovies on pizza.

Nothing snipped out

I always get asked my steak preferences when I go to a steak house [I
like mine blue, my wife likes hers med-rare], and they prepare it to
our tastes regardless of the chef's personal opinions. So if
somebody wants medium or well-done I try to accommodate them. I don't
sneak anything into peoples' food either just because *I* feel they
should try it. Life is too short to go on Missionary Work, every
time there is company in the house.

Harry

I have two close friends with fancy high buck stainless steel gas
grills, both with similar "high output" burners and similar grates.
Neither will cook a steak with a blackened exterior and a rare interior.
I have looked at most of the other similar grills, and they all look the
same, so I am guessing they perform the same. The one that looks
different and promising and that I know nothing about is the infrared
gas grill. I find Cal's comments very interesting, and I would be very
intrested to see comments from other posters. This may be what we may be
looking for. I think part of the problem with this query revolves around
the definition of rare steak and char-rare steak on the grill. I am
looking for a grill that with the lid up will grill a steak so it is
rare[110F or so] from edge to edge, with a blackened exterior on all
sides, not with just a few grill marks. and a pinkish interior, maybe
with a bit of red in the center.
Hope this clears things a bit.
Kent



"Kevin S. Wilson" wrote:
>
> On Fri, 30 Jul 2004 15:48:41 GMT, "Kent H." >
> wrote:
>
> >I have looked at practically everything on the market; I don't thinkk
> >there is. The possible exception may be an infrared gas grill, though I
> >doubt it. The Silver Genesis B does not, nor does any Weber gas.
> >
> >cl wrote:
> >>
> >> "Kent" > wrote in message
> >> news:TXsOc.58973$eM2.53573@attbi_s51...
> >> > If you want to cook a steak "char-rare", where you have prominent charcoal
> >> > marks throughout, with a rare 110F interior, you have to cook with the lid
> >> > up. There isn't a gas grill that will do this.
> >>
> >> Sure are some.
>
> Define "looked at," Kent. Then I'll know how much credence to attach
> to your absolute statements about gas grills.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

I have two close friends with fancy high buck stainless steel gas
grills, both with similar "high output" burners and similar grates.
Neither will cook a steak with a blackened exterior and a rare interior.
I have looked at most of the other similar grills, and they all look the
same, so I am guessing they perform the same. The one that looks
different and promising and that I know nothing about is the infrared
gas grill. I find Cal's comments very interesting, and I would be very
intrested to see comments from other posters. This may be what we may be
looking for. I think part of the problem with this query revolves around
the definition of rare steak and char-rare steak on the grill. I am
looking for a grill that with the lid up will grill a steak so it is
rare[110F or so] from edge to edge, with a blackened exterior on all
sides, not with just a few grill marks. and a pinkish interior, maybe
with a bit of red in the center.
Hope this clears things a bit.
Kent



"Kevin S. Wilson" wrote:
>
> On Fri, 30 Jul 2004 15:48:41 GMT, "Kent H." >
> wrote:
>
> >I have looked at practically everything on the market; I don't thinkk
> >there is. The possible exception may be an infrared gas grill, though I
> >doubt it. The Silver Genesis B does not, nor does any Weber gas.
> >
> >cl wrote:
> >>
> >> "Kent" > wrote in message
> >> news:TXsOc.58973$eM2.53573@attbi_s51...
> >> > If you want to cook a steak "char-rare", where you have prominent charcoal
> >> > marks throughout, with a rare 110F interior, you have to cook with the lid
> >> > up. There isn't a gas grill that will do this.
> >>
> >> Sure are some.
>
> Define "looked at," Kent. Then I'll know how much credence to attach
> to your absolute statements about gas grills.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

I have two close friends with fancy high buck stainless steel gas
grills, both with similar "high output" burners and similar grates.
Neither will cook a steak with a blackened exterior and a rare interior.
I have looked at most of the other similar grills, and they all look the
same, so I am guessing they perform the same. The one that looks
different and promising and that I know nothing about is the infrared
gas grill. I find Cal's comments very interesting, and I would be very
intrested to see comments from other posters. This may be what we may be
looking for. I think part of the problem with this query revolves around
the definition of rare steak and char-rare steak on the grill. I am
looking for a grill that with the lid up will grill a steak so it is
rare[110F or so] from edge to edge, with a blackened exterior on all
sides, not with just a few grill marks. and a pinkish interior, maybe
with a bit of red in the center.
Hope this clears things a bit.
Kent



"Kevin S. Wilson" wrote:
>
> On Fri, 30 Jul 2004 15:48:41 GMT, "Kent H." >
> wrote:
>
> >I have looked at practically everything on the market; I don't thinkk
> >there is. The possible exception may be an infrared gas grill, though I
> >doubt it. The Silver Genesis B does not, nor does any Weber gas.
> >
> >cl wrote:
> >>
> >> "Kent" > wrote in message
> >> news:TXsOc.58973$eM2.53573@attbi_s51...
> >> > If you want to cook a steak "char-rare", where you have prominent charcoal
> >> > marks throughout, with a rare 110F interior, you have to cook with the lid
> >> > up. There isn't a gas grill that will do this.
> >>
> >> Sure are some.
>
> Define "looked at," Kent. Then I'll know how much credence to attach
> to your absolute statements about gas grills.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

"Kent H." wrote:
>
> I have two close friends with fancy high buck stainless steel gas
> grills, both with similar "high output" burners and similar grates.
> Neither will cook a steak with a blackened exterior and a rare interior.
> I have looked at most of the other similar grills, and they all look the
> same, so I am guessing they perform the same. The one that looks
> different and promising and that I know nothing about is the infrared
> gas grill. I find Cal's comments very interesting, and I would be very
> intrested to see comments from other posters. This may be what we may be
> looking for. I think part of the problem with this query revolves around
> the definition of rare steak and char-rare steak on the grill. I am
> looking for a grill that with the lid up will grill a steak so it is
> rare[110F or so] from edge to edge, with a blackened exterior on all
> sides, not with just a few grill marks. and a pinkish interior, maybe
> with a bit of red in the center.
> Hope this clears things a bit.
> Kent
>



I did a test the otherday. Ribeye done on a griddle at 550 and finished
on grates and ribeye done at 1000deg. First off, 1000degrees
(987actually) at the grate is way too much. The cast iron grate is just
too fast at a 1000deg (lid open afterpreheating) . I did a double flip
for 45secs a side (1 thick to really test it out) and a 5min rest, it
was done. It can do a blue steak but it actually burned the meat even at
that short a period of time. About 625-650 at the CI grate is what I
have found to produce the best taste and yield a medium rare/medium
steak. The griddle produces a luscious Japanese hibachi grilltaste.

-CAL

"Kent H." wrote:
>
> I have two close friends with fancy high buck stainless steel gas
> grills, both with similar "high output" burners and similar grates.
> Neither will cook a steak with a blackened exterior and a rare interior.
> I have looked at most of the other similar grills, and they all look the
> same, so I am guessing they perform the same. The one that looks
> different and promising and that I know nothing about is the infrared
> gas grill. I find Cal's comments very interesting, and I would be very
> intrested to see comments from other posters. This may be what we may be
> looking for. I think part of the problem with this query revolves around
> the definition of rare steak and char-rare steak on the grill. I am
> looking for a grill that with the lid up will grill a steak so it is
> rare[110F or so] from edge to edge, with a blackened exterior on all
> sides, not with just a few grill marks. and a pinkish interior, maybe
> with a bit of red in the center.
> Hope this clears things a bit.
> Kent
>



I did a test the otherday. Ribeye done on a griddle at 550 and finished
on grates and ribeye done at 1000deg. First off, 1000degrees
(987actually) at the grate is way too much. The cast iron grate is just
too fast at a 1000deg (lid open afterpreheating) . I did a double flip
for 45secs a side (1 thick to really test it out) and a 5min rest, it
was done. It can do a blue steak but it actually burned the meat even at
that short a period of time. About 625-650 at the CI grate is what I
have found to produce the best taste and yield a medium rare/medium
steak. The griddle produces a luscious Japanese hibachi grilltaste.

-CAL

Harry Demidavicius wrote:

> I always get asked my steak preferences when I go to a steak house [I
> like mine blue, my wife likes hers med-rare], and they prepare it to
> our tastes regardless of the chef's personal opinions. So if
> somebody wants medium or well-done I try to accommodate them. I don't
> sneak anything into peoples' food either just because *I* feel they
> should try it. Life is too short to go on Missionary Work, every
> time there is company in the house.


Eminently sensible. A host's job is to make guests feel relaxed and to
try and accomodate them within reasonable bounds. Now, if it's just
impossible or would have a negative affect on others, then the host must
decline with as much sympathy and grace as possible.

As a guest, it's a good idea to be as helpful and sympathetic to the
host as possible as well, within reason. When I'm at a family function
and someone is grilling burgers, I'll request medium-rare if asked,
realizing that a LOT of meat is being cooked. If it comes out medium or
medium-well, I'll shrug and eat it.

The main thing is to avoid deliberately provocative situations or
responses. The host is not expected to be a professional chef. It's
quite acceptable to say, "I don't know how to do that" or "I don't have
the necessary ingredients for that" or "I'll try, but I hope you'll bear
with me if it doesn't come out exactly as you want."



Brian Rodenborn

Harry Demidavicius wrote:

> I always get asked my steak preferences when I go to a steak house [I
> like mine blue, my wife likes hers med-rare], and they prepare it to
> our tastes regardless of the chef's personal opinions. So if
> somebody wants medium or well-done I try to accommodate them. I don't
> sneak anything into peoples' food either just because *I* feel they
> should try it. Life is too short to go on Missionary Work, every
> time there is company in the house.


Eminently sensible. A host's job is to make guests feel relaxed and to
try and accomodate them within reasonable bounds. Now, if it's just
impossible or would have a negative affect on others, then the host must
decline with as much sympathy and grace as possible.

As a guest, it's a good idea to be as helpful and sympathetic to the
host as possible as well, within reason. When I'm at a family function
and someone is grilling burgers, I'll request medium-rare if asked,
realizing that a LOT of meat is being cooked. If it comes out medium or
medium-well, I'll shrug and eat it.

The main thing is to avoid deliberately provocative situations or
responses. The host is not expected to be a professional chef. It's
quite acceptable to say, "I don't know how to do that" or "I don't have
the necessary ingredients for that" or "I'll try, but I hope you'll bear
with me if it doesn't come out exactly as you want."



Brian Rodenborn

"Default User" > wrote in message
>
> Eminently sensible. A host's job is to make guests feel relaxed and to
> try and accomodate them within reasonable bounds. Now, if it's just
> impossible or would have a negative affect on others, then the host must
> decline with as much sympathy and grace as possible.

I think you all are reading too much into this. Yes, a gathering of 20
people is not the time to preach how to eat a steak, but when I have two or
four people over, they are usually willing to discuss food, try different
things and be a bit adventurous. Hell, if I figured you'd be a PITA with
what you want to eat, I'd probably not bother to invite you.


Have an allergy to a particular food? Well, of course I'm going to avoid it
for you. Everyone reading this newsgroup is interested in food, right?
Then why are some of you so afraid to discuss it and to ask your guests to
try something different? Some of my friends never turn down an invite
because they know I'll be making some sort of experiment and they want to
try it.
Ed

"Default User" > wrote in message
>
> Eminently sensible. A host's job is to make guests feel relaxed and to
> try and accomodate them within reasonable bounds. Now, if it's just
> impossible or would have a negative affect on others, then the host must
> decline with as much sympathy and grace as possible.

I think you all are reading too much into this. Yes, a gathering of 20
people is not the time to preach how to eat a steak, but when I have two or
four people over, they are usually willing to discuss food, try different
things and be a bit adventurous. Hell, if I figured you'd be a PITA with
what you want to eat, I'd probably not bother to invite you.


Have an allergy to a particular food? Well, of course I'm going to avoid it
for you. Everyone reading this newsgroup is interested in food, right?
Then why are some of you so afraid to discuss it and to ask your guests to
try something different? Some of my friends never turn down an invite
because they know I'll be making some sort of experiment and they want to
try it.
Ed

Edwin Pawlowski wrote:

> "Default User" > wrote in message
>
>>Eminently sensible. A host's job is to make guests feel relaxed and to
>>try and accomodate them within reasonable bounds. Now, if it's just
>>impossible or would have a negative affect on others, then the host must
>>decline with as much sympathy and grace as possible.
>
>
> I think you all are reading too much into this. Yes, a gathering of 20
> people is not the time to preach how to eat a steak, but when I have two or
> four people over, they are usually willing to discuss food, try different
> things and be a bit adventurous. Hell, if I figured you'd be a PITA with
> what you want to eat, I'd probably not bother to invite you.

I don't know as we're reading too much into it as opposed to just
trying to satisfy our guests. Discussion's a good thing but if someone
wants something done a certain way, who am I to argue just because I
don't like it that way?

It's kind of like someone telling me that tuna *must* be cooked rare.
My reply would be, fine... you eat it then because I'm not going to.
Why is that a PITA? I don't like it, period.

Please server me my --------- <fill in the blank> the way that I like
it, or I'm not coming back unless it's just for a poker game, drinks,
or something like that. Dinner? Forget it.

I'm really not trying to get "down" on you, I just really don't
understand your dead set feelings on cooking things your way versus
how someone else likes it.


>
>
> Have an allergy to a particular food? Well, of course I'm going to avoid it
> for you. Everyone reading this newsgroup is interested in food, right?
> Then why are some of you so afraid to discuss it and to ask your guests to
> try something different? Some of my friends never turn down an invite
> because they know I'll be making some sort of experiment and they want to
> try it.
> Ed
>
>

see above.

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

"Steve Calvin" > wrote in message
> I'm really not trying to get "down" on you, I just really don't
> understand your dead set feelings on cooking things your way versus
> how someone else likes it.

Never said I was dead set on cooking things my way. I do accommodate my
guests but I'm also going to suggest alternatives in some cases. You can
always toss an undercooked steak back on the fire, but you can't uncook one.
Ed

"Steve Calvin" > wrote in message
> I'm really not trying to get "down" on you, I just really don't
> understand your dead set feelings on cooking things your way versus
> how someone else likes it.

Never said I was dead set on cooking things my way. I do accommodate my
guests but I'm also going to suggest alternatives in some cases. You can
always toss an undercooked steak back on the fire, but you can't uncook one.
Ed

> I think part of the problem with this query revolves around
> the definition of rare steak and char-rare steak on the grill.

Not to let my ignorance show, but what exactly is char-rare? This is
one I am not familiar with...

>grill a steak so it is rare[110F or so] from edge to edge, with a
blackened >exterior on all sides, not with just a few grill marks and
a pinkish interior >and maybe a bit of red in the center.

Is this it?


IMHO, What you are describing can only be achieved with gas flames in
one of two ways...

1) A good stove, with the broiler preheated to 500 degrees, and a cast
iron skillet on a eye set on high and a sprinkling of kosher salt in
the bottom... or

2) a blowtorch

While we have the steak query running...and showing my ignance
again...what is a blue steak?

> I think part of the problem with this query revolves around
> the definition of rare steak and char-rare steak on the grill.

Not to let my ignorance show, but what exactly is char-rare? This is
one I am not familiar with...

>grill a steak so it is rare[110F or so] from edge to edge, with a
blackened >exterior on all sides, not with just a few grill marks and
a pinkish interior >and maybe a bit of red in the center.

Is this it?


IMHO, What you are describing can only be achieved with gas flames in
one of two ways...

1) A good stove, with the broiler preheated to 500 degrees, and a cast
iron skillet on a eye set on high and a sprinkling of kosher salt in
the bottom... or

2) a blowtorch

While we have the steak query running...and showing my ignance
again...what is a blue steak?

Edwin Pawlowski wrote:
> Then why are some of you so afraid to discuss it and to
> ask your guests to try something different?

I ain't afraid to discuss it; but I didn't invite them over to be
crash test dummies either. I invited them over to have some great
food and for fellowship. If that means I gotta cook a steak well done
for them, so be it. I'd expect them to do the same for me.
--
-frohe
Life is too short to be in a hurry

Edwin Pawlowski wrote:
> Then why are some of you so afraid to discuss it and to
> ask your guests to try something different?

I ain't afraid to discuss it; but I didn't invite them over to be
crash test dummies either. I invited them over to have some great
food and for fellowship. If that means I gotta cook a steak well done
for them, so be it. I'd expect them to do the same for me.
--
-frohe
Life is too short to be in a hurry

"frohe" > wrote in message
> I ain't afraid to discuss it; but I didn't invite them over to be
> crash test dummies either.


Some of my friends look forward to being just that. Never had a complaint,
they keep coming back.

"frohe" > wrote in message
> I ain't afraid to discuss it; but I didn't invite them over to be
> crash test dummies either.


Some of my friends look forward to being just that. Never had a complaint,
they keep coming back.

Edwin Pawlowski wrote:

> "Steve Calvin" > wrote in message
>
>>I'm really not trying to get "down" on you, I just really don't
>>understand your dead set feelings on cooking things your way versus
>>how someone else likes it.
>
>
> Never said I was dead set on cooking things my way. I do accommodate my
> guests but I'm also going to suggest alternatives in some cases. You can
> always toss an undercooked steak back on the fire, but you can't uncook one.
> Ed
>
>
Can't argue that that at all. ;-)
Maybe I did misunderstand your post.

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

(Jon Choate) wrote in message om>...
> > I think part of the problem with this query revolves around
> > the definition of rare steak and char-rare steak on the grill.
>
> Not to let my ignorance show, but what exactly is char-rare? This is
> one I am not familiar with...

Kent wants the outside of his steak burned AKA
blackened. That's not how everyone like it.
It's possible to sear without burning.

-- Yip

On 4 Aug 2004 22:31:56 -0700, I needed a babel fish to understand
(Jon Choate) :

>> I think part of the problem with this query revolves around
>> the definition of rare steak and char-rare steak on the grill.
>
>Not to let my ignorance show, but what exactly is char-rare? This is
>one I am not familiar with...

No worries, I'm ignorant about what char - rare is as well.....

FYI, nothing wrong with ignorance, only an issue with blind
stupidity... two way different things

Lewzephyr wrote:

> On 4 Aug 2004 22:31:56 -0700, I needed a babel fish to understand
> (Jon Choate) :
>
>
>>>I think part of the problem with this query revolves around
>>>the definition of rare steak and char-rare steak on the grill.
>>
>>Not to let my ignorance show, but what exactly is char-rare? This is
>>one I am not familiar with...
>
>
> No worries, I'm ignorant about what char - rare is as well.....
>
> FYI, nothing wrong with ignorance, only an issue with blind
> stupidity... two way different things
>
>
I've never heard the term but I would "assume" it means that it's
cooked over a high enough heat to almost blacken the outside but keep
the majority of the inside rare.

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

Kent H. wrote:

> I have looked at practically everything on the market; I don't thinkk
> there is. The possible exception may be an infrared gas grill, though I
> doubt it. The Silver Genesis B does not, nor does any Weber gas.

I only use this method for feeding certain friends who like
their steak blue. I prefer rare myself, and so do most of the
people I cook for.

My method for cooking a steak blue on a Weber Genesis B:

- Remove flavorizor bars
- Set the flame up all the way, preheat for 15 minutes
- Dip the steak in a mixture of melted butter, white wine, and everclear
- Drop the steak on and flame it for about a minute
- Move steak off flame, coat it thoroughly again
- Flame the other side

I got the everclear idea from a grill chef who posted it somewhere. I never
would have thought of it but it works.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Edwin Pawlowski wrote:
> "frohe" > wrote in message
>> I ain't afraid to discuss it; but I didn't invite them over to be
>> crash test dummies either.
>
>
> Some of my friends look forward to being just that. Never had a
> complaint, they keep coming back.

Yep, and we return the favor to them. I count these people among my best
friends too. It's rare any of us serve something that's anything close to
inedible, although "I wouldnt make it again", which covers a lot of ground,
is not uncommon.


--

Edwin Pawlowski wrote:

> I think you all are reading too much into this. Yes, a gathering of 20
> people is not the time to preach how to eat a steak, but when I have two or
> four people over, they are usually willing to discuss food, try different
> things and be a bit adventurous. Hell, if I figured you'd be a PITA with
> what you want to eat, I'd probably not bother to invite you.

You'd have to define PITA then. Having your steak cooked the way you
like it doesn't seem overly demanding.

> Have an allergy to a particular food? Well, of course I'm going to avoid it
> for you. Everyone reading this newsgroup is interested in food, right?
> Then why are some of you so afraid to discuss it and to ask your guests to
> try something different?

By the time someone reaches adulthood, they've probably tried steaks
cooked most ways and know how they like it.




Brian Rodenborn