Found a couple of really nice sized New York steaks in the used meat
bin. Grilled them over a mix of charcoal and mesquite briquettes.
That made for a nice hot fire.
The only thing I did was sprinkle them with some Montreal Steak
Seasoning.
These provided a couple of dinners and a some nice lunches.

http://i30.tinypic.com/33u9v9k.jpg
http://i28.tinypic.com/2ii8kd0.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

koko wrote:
> Found a couple of really nice sized New York steaks in the used meat
> bin. Grilled them over a mix of charcoal and mesquite briquettes.
> That made for a nice hot fire.
> The only thing I did was sprinkle them with some Montreal Steak
> Seasoning.
> These provided a couple of dinners and a some nice lunches.
>
> http://i30.tinypic.com/33u9v9k.jpg
> http://i28.tinypic.com/2ii8kd0.jpg


Mmm... just the way I like them, charred on the outside and darned near
raw inside.

"Dave Smith" > wrote in message
...
> koko wrote:
>> Found a couple of really nice sized New York steaks in the used meat
>> bin. Grilled them over a mix of charcoal and mesquite briquettes. That
>> made for a nice hot fire. The only thing I did was sprinkle them with
>> some Montreal Steak
>> Seasoning. These provided a couple of dinners and a some nice lunches.
>> http://i30.tinypic.com/33u9v9k.jpg
>> http://i28.tinypic.com/2ii8kd0.jpg
>
>
> Mmm... just the way I like them, charred on the outside and darned near
> raw inside.

I like rare but not carborized... I was served that TIAD steak at a
restaurant it would go right back before I even cut into it.

Dave Smith wrote:
>
> koko wrote:
> > Found a couple of really nice sized New York steaks in the used meat
> > bin. Grilled them over a mix of charcoal and mesquite briquettes.
> > That made for a nice hot fire.
> > The only thing I did was sprinkle them with some Montreal Steak
> > Seasoning.
> > These provided a couple of dinners and a some nice lunches.
> >
> > http://i30.tinypic.com/33u9v9k.jpg
> > http://i28.tinypic.com/2ii8kd0.jpg
>
> Mmm... just the way I like them, charred on the outside and darned near
> raw inside.

Agreed! It's nearly "moo"ing!!! Perfect! As always Koko, gorgeous
photos

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sep 5, 1:36*pm, Sky > wrote:
> Dave Smith wrote:
>
> > koko wrote:
> > > Found a couple of really nice sized New York steaks in the used meat
> > > bin. Grilled them over a mix of charcoal and mesquite briquettes.
> > > That made for a nice hot fire.

Too hot a fire.

> > > The only thing I did was sprinkle them with some Montreal Steak
> > > Seasoning.
> > > These provided a couple of dinners and a some nice lunches.
>
> > >http://i30.tinypic.com/33u9v9k.jpg
> > >http://i28.tinypic.com/2ii8kd0.jpg
>
> > Mmm... just the way I like them, *charred on the outside and darned near
> > raw inside.
>
> Agreed! *It's nearly "moo"ing!!! *Perfect! *As always Koko, gorgeous
> photos

The one in the foreground is burned.
>
> Sky

--Bryan

On Sep 5, 8:26*am, koko > wrote:
> Found a couple of really nice sized New York steaks in the used meat
> bin. Grilled them over a mix of charcoal and mesquite briquettes.
> That made for a nice hot fire.
> The only thing I did was sprinkle them with some Montreal Steak
> Seasoning.
> These provided a couple of dinners and a some nice lunches.
>
> http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 08/31

What the heck is the "used" meat bin?????

Chemo the Clown wrote:
>
> On Sep 5, 8:26 am, koko > wrote:
> > Found a couple of really nice sized New York steaks in the used meat
> > bin. Grilled them over a mix of charcoal and mesquite briquettes.
> > That made for a nice hot fire.
> > The only thing I did was sprinkle them with some Montreal Steak
> > Seasoning.
> > These provided a couple of dinners and a some nice lunches.
> >
> > http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
> >
> > koko
> > --
> >
> > There is no love more sincere than the love of food
> > George Bernard Shawwww.kokoscorner.typepad.com
> > updated 08/31
>
> What the heck is the "used" meat bin?????

I believe it's what called "Today's Special" at a local grocery in my
neck of the woods. The price is significantly lowered to move the
product because its "expiration" (or that be the "sell-by") date is
imminent.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"brooklyn1" > wrote in message
...
|
| "Dave Smith" > wrote in message
| ...
| > koko wrote:
| >> Found a couple of really nice sized New York steaks in the used meat
| >> bin. Grilled them over a mix of charcoal and mesquite briquettes. That
| >> made for a nice hot fire. The only thing I did was sprinkle them with
| >> some Montreal Steak
| >> Seasoning. These provided a couple of dinners and a some nice lunches.
| >> http://i30.tinypic.com/33u9v9k.jpg
| >> http://i28.tinypic.com/2ii8kd0.jpg
| >
| >
| > Mmm... just the way I like them, charred on the outside and darned near
| > raw inside.
|
| I like rare but not carborized... I was served that TIAD steak at a
| restaurant it would go right back before I even cut into it.

You can tell it's a success when the Fool of Fools says it isn't.
Beautiful job, koko, and great photos.

pavane

Chemo the Clown wrote:
> On Sep 5, 8:26 am, koko > wrote:
>
>> Found a couple of really nice sized New York steaks in the used meat
>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>> That made for a nice hot fire.
>> The only thing I did was sprinkle them with some Montreal Steak
>> Seasoning.
>> These provided a couple of dinners and a some nice lunches.
>>
>> http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shawwww.kokoscorner.typepad.com
>> updated 08/31
>>
>
> What the heck is the "used" meat bin?????
>

It is your store's Manager's Special, aka old meat, used meat.


Becca

In article
>,
Bryan > wrote:

> On Sep 5, 1:36*pm, Sky > wrote:
> > Dave Smith wrote:
> >
> > > koko wrote:
> > > > Found a couple of really nice sized New York steaks in the used meat
> > > > bin. Grilled them over a mix of charcoal and mesquite briquettes.
> > > > That made for a nice hot fire.
>
> Too hot a fire.
>
> > > > The only thing I did was sprinkle them with some Montreal Steak
> > > > Seasoning.
> > > > These provided a couple of dinners and a some nice lunches.
> >
> > > >http://i30.tinypic.com/33u9v9k.jpg
> > > >http://i28.tinypic.com/2ii8kd0.jpg
> >
> > > Mmm... just the way I like them, *charred on the outside and darned near
> > > raw inside.
> >
> > Agreed! *It's nearly "moo"ing!!! *Perfect! *As always Koko, gorgeous
> > photos
>
> The one in the foreground is burned.
> >
> > Sky
>
> --Bryan

Obviously you've never seen a well smoked brisket. That meat is not
burned at all. ;-d I'd sure as heck eat it!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article
>,
Chemo the Clown > wrote:

> On Sep 5, 8:26*am, koko > wrote:
> > Found a couple of really nice sized New York steaks in the used meat
> > bin. Grilled them over a mix of charcoal and mesquite briquettes.
> > That made for a nice hot fire.
> > The only thing I did was sprinkle them with some Montreal Steak
> > Seasoning.
> > These provided a couple of dinners and a some nice lunches.
> >
> > http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
> >
> > koko
> > --
> >
> > There is no love more sincere than the love of food
> > * * * * * * * * * * * * * * * *George Bernard
> > Shawwww.kokoscorner.typepad.com
> > updated 08/31
>
> What the heck is the "used" meat bin?????

Generally stuff that's marked down because it's fixin' to expire. It
needs to be used or frozen asap.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Chemo the Clown wrote:
> On Sep 5, 8:26*am, koko > wrote:
>
>>Found a couple of really nice sized New York steaks in the used meat
>>bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>That made for a nice hot fire.
>>The only thing I did was sprinkle them with some Montreal Steak
>>Seasoning.
>>These provided a couple of dinners and a some nice lunches.
>>
>>http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
>>
>>koko
>>--
>>
>>There is no love more sincere than the love of food
>>* * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
>>updated 08/31
>
>
> What the heck is the "used" meat bin?????

I was briefly amused by that also

A couple of local markets have an "old meat" discounted because of age
section that i have got some very good buys at. Sometimes its processed
meats nearing their 'sell by date' and sometimes the stores meat
departments puts things in the 'clearance' section that they have
butchered and packaged themselves.

This is how i first got to use veal in cooking. One of the local
markets had several veal knuckles priced ridiculously low. I have got
breast of duck, kosher chickens, various steaks and exotic sausages
marked way down for clearance.

I have passed over various sea food in the same section and wont be
buying any more imported Irish bacon anymore, strange stuff, celtic
pancetta i guess.

One time i bought a marked down pound or so of ground beef and made it
into a meat loaf, it was so very good i retrieved the meat wrapper from
the trash just to make sure i was using hamburger and the label said
"ground sirloin" iirc. Granted i did put bacon over the top but the
thing was so astoundingly good, absolutely delicious the elderly
relative and i accidentally ate the whole thing in one sitting.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Becca wrote:
> Chemo the Clown wrote:
>
>> On Sep 5, 8:26 am, koko > wrote:
>>
>>
>>> Found a couple of really nice sized New York steaks in the used meat
>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>> That made for a nice hot fire.
>>> The only thing I did was sprinkle them with some Montreal Steak
>>> Seasoning.
>>> These provided a couple of dinners and a some nice lunches.
>>>
>>> http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
>>>
>>> koko
>>> --
>>>
>>> There is no love more sincere than the love of food
>>> George Bernard
>>> Shawwww.kokoscorner.typepad.com
>>> updated 08/31
>>>
>>
>>
>> What the heck is the "used" meat bin?????
>>
>
>
> It is your store's Manager's Special, aka old meat, used meat.
>
> Becca

Still, while i have accidentally used the term "used meat section"
myself, inadvertently, and while inaccurate descriptive don't
particularly annoy me, the double entendre of "used meat" .....is right
up their with finger steaks and parsons noses

I suppose in one sense all meat is used meat in that the animal used its
own meat for its own purpose before it was slaughtered and 're - used'
as butchers meat.

Reminds me of a carton i saw of a drawing of a side of beef with all the
dotted lines indicating where to cut the meat and labeled "Butchery" and
next to it a drawing of a naked human male with the same lines drawn on
its body as for a butchers chart for slaughter, and labeled "Bitchery."
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Omelet" > wrote in message
news
> In article
> >,
> Chemo the Clown > wrote:
>
>> On Sep 5, 8:26 am, koko > wrote:
>> > Found a couple of really nice sized New York steaks in the used meat
>> > bin. Grilled them over a mix of charcoal and mesquite briquettes.
>> > That made for a nice hot fire.
>> > The only thing I did was sprinkle them with some Montreal Steak
>> > Seasoning.
>> > These provided a couple of dinners and a some nice lunches.
>> >
>> > http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
>> >
>> > koko
>> > --
>> >
>> > There is no love more sincere than the love of food
>> > George Bernard
>> > Shawwww.kokoscorner.typepad.com
>> > updated 08/31
>>
>> What the heck is the "used" meat bin?????
>
> Generally stuff that's marked down because it's fixin' to expire. It
> needs to be used or frozen asap.

I think the term "used meat" is cute, but perhaps it should be called "use
quick meat".

On Sat, 05 Sep 2009 12:47:59 -0400, Dave Smith
> wrote:

>koko wrote:
>> Found a couple of really nice sized New York steaks in the used meat
>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>> That made for a nice hot fire.
>> The only thing I did was sprinkle them with some Montreal Steak
>> Seasoning.
>> These provided a couple of dinners and a some nice lunches.
>>
>> http://i30.tinypic.com/33u9v9k.jpg
>> http://i28.tinypic.com/2ii8kd0.jpg
>
>
>Mmm... just the way I like them, charred on the outside and darned near
>raw inside.

Thanks Dave. They were pretty darned good. I'm trying to become better
with the grill.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

On Sat, 5 Sep 2009 15:39:55 -0400, "pavane"
> wrote:

>
>"brooklyn1" > wrote in message
...
>|
>| "Dave Smith" > wrote in message
>| ...
>| > koko wrote:
>| >> Found a couple of really nice sized New York steaks in the used meat
>| >> bin. Grilled them over a mix of charcoal and mesquite briquettes. That
>| >> made for a nice hot fire. The only thing I did was sprinkle them with
>| >> some Montreal Steak
>| >> Seasoning. These provided a couple of dinners and a some nice lunches.
>| >> http://i30.tinypic.com/33u9v9k.jpg
>| >> http://i28.tinypic.com/2ii8kd0.jpg
>| >
>| >
>| > Mmm... just the way I like them, charred on the outside and darned near
>| > raw inside.
>|
>| I like rare but not carborized... I was served that TIAD steak at a
>| restaurant it would go right back before I even cut into it.
>
>You can tell it's a success when the Fool of Fools says it isn't.
>Beautiful job, koko, and great photos.
>
>pavane
>
Thank you pavane.
They were pretty darned good. They re-heated beautifuly too.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

On Sat, 05 Sep 2009 13:36:37 -0500, Sky >
wrote:

>Dave Smith wrote:
>>
>> koko wrote:
>> > Found a couple of really nice sized New York steaks in the used meat
>> > bin. Grilled them over a mix of charcoal and mesquite briquettes.
>> > That made for a nice hot fire.
>> > The only thing I did was sprinkle them with some Montreal Steak
>> > Seasoning.
>> > These provided a couple of dinners and a some nice lunches.
>> >
>> > http://i30.tinypic.com/33u9v9k.jpg
>> > http://i28.tinypic.com/2ii8kd0.jpg
>>
>> Mmm... just the way I like them, charred on the outside and darned near
>> raw inside.
>
>Agreed! It's nearly "moo"ing!!! Perfect! As always Koko, gorgeous
>photos
>
>Sky

Thanks Sky,they were pretty darned good.
Here's hoping you don't have to do any more "frogging" ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

On 05 Sep 2009 19:46:49 GMT, "Michael \"Dog3\""
> wrote:

>koko > :
>in rec.food.cooking
>
>>
>> Found a couple of really nice sized New York steaks in the used meat
>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>> That made for a nice hot fire.
>> The only thing I did was sprinkle them with some Montreal Steak
>> Seasoning.
>> These provided a couple of dinners and a some nice lunches.
>
>Looks absolutely mouth watering. Really nice job koko.
>
>Michael

Thank you Michael. It 'twas pretty dang good.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

On Sep 5, 3:13*pm, Omelet > wrote:
> In article
> >,
>
>
>
> *Bryan > wrote:
> > On Sep 5, 1:36*pm, Sky > wrote:
> > > Dave Smith wrote:
>
> > > > koko wrote:
> > > > > Found a couple of really nice sized New York steaks in the used meat
> > > > > bin. Grilled them over a mix of charcoal and mesquite briquettes.
> > > > > That made for a nice hot fire.
>
> > Too hot a fire.
>
> > > > > The only thing I did was sprinkle them with some Montreal Steak
> > > > > Seasoning.
> > > > > These provided a couple of dinners and a some nice lunches.
>
> > > > >http://i30.tinypic.com/33u9v9k.jpg
> > > > >http://i28.tinypic.com/2ii8kd0.jpg
>
> > > > Mmm... just the way I like them, *charred on the outside and darned near
> > > > raw inside.
>
> > > Agreed! *It's nearly "moo"ing!!! *Perfect! *As always Koko, gorgeous
> > > photos
>
> > The one in the foreground is burned.
>
> > > Sky
>
> > --Bryan
>
> Obviously *you've never seen a well smoked brisket. That meat is not
> burned at all. ;-d *I'd sure as heck eat it!
>

This: http://i30.tinypic.com/33u9v9k.jpg is not smoke, nor would smoke
have any time whatsoever to accumulate. It is burned muscle tissue.
Burned. I wouldn't even have remarked upon it if it were posted from
most others, but Koko nearly always posts beautiful stuff. This time,
she posted a link to a pic of an obvious ****up.

Sheldon was spot on when he wrote, "I like rare but not carborized
[sic] ... I was served that TIAD steak at a restaurant it would go
right back before I even cut into it."
Obviously he meant carbonized.
Here are some more burned steaks:
http://www.andrewmarkveety.com/image...16/steak03.jpg
http://www.sizzleonthegrill.com/blog...rCookedWEB.JPG
http://www.michaelmurray.ca/blog/steak.jpg

--Bryan

On Sat, 5 Sep 2009 20:00:05 -0400, "Cheryl" >
wrote:
>
>I think the term "used meat" is cute, but perhaps it should be called "use
>quick meat".
>
I think it's a disgusting term coined by someone who can't admit they
shop in the mark down bin.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 05 Sep 2009 17:10:14 -0700, koko > wrote:

>On Sat, 05 Sep 2009 12:47:59 -0400, Dave Smith
> wrote:
>
>>koko wrote:
>>> Found a couple of really nice sized New York steaks in the used meat
>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>> That made for a nice hot fire.
>>> The only thing I did was sprinkle them with some Montreal Steak
>>> Seasoning.
>>> These provided a couple of dinners and a some nice lunches.
>>>
>>> http://i30.tinypic.com/33u9v9k.jpg
>>> http://i28.tinypic.com/2ii8kd0.jpg
>>
>>
>>Mmm... just the way I like them, charred on the outside and darned near
>>raw inside.
>
>Thanks Dave. They were pretty darned good. I'm trying to become better
>with the grill.
>
I just saw those photos... perfect! Come over anytime and I'll put
you to work.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 5 Sep 2009 17:43:55 -0700 (PDT), Bryan
> wrote:

>On Sep 5, 3:13*pm, Omelet > wrote:
>> In article
>> >,
>>
>>
>>
>> *Bryan > wrote:
>> > On Sep 5, 1:36*pm, Sky > wrote:
>> > > Dave Smith wrote:
>>
>> > > > koko wrote:
>> > > > > Found a couple of really nice sized New York steaks in the used meat
>> > > > > bin. Grilled them over a mix of charcoal and mesquite briquettes.
>> > > > > That made for a nice hot fire.
>>
>> > Too hot a fire.
>>
>> > > > > The only thing I did was sprinkle them with some Montreal Steak
>> > > > > Seasoning.
>> > > > > These provided a couple of dinners and a some nice lunches.
>>
>> > > > >http://i30.tinypic.com/33u9v9k.jpg
>> > > > >http://i28.tinypic.com/2ii8kd0.jpg
>>
>> > > > Mmm... just the way I like them, *charred on the outside and darned near
>> > > > raw inside.
>>
>> > > Agreed! *It's nearly "moo"ing!!! *Perfect! *As always Koko, gorgeous
>> > > photos
>>
>> > The one in the foreground is burned.
>>
>> > > Sky
>>
>> > --Bryan
>>
>> Obviously *you've never seen a well smoked brisket. That meat is not
>> burned at all. ;-d *I'd sure as heck eat it!
>>
>
>This: http://i30.tinypic.com/33u9v9k.jpg is not smoke, nor would smoke
>have any time whatsoever to accumulate. It is burned muscle tissue.
>Burned. I wouldn't even have remarked upon it if it were posted from
>most others, but Koko nearly always posts beautiful stuff. This time,
>she posted a link to a pic of an obvious ****up.
>
>Sheldon was spot on when he wrote, "I like rare but not carborized
>[sic] ... I was served that TIAD steak at a restaurant it would go
>right back before I even cut into it."
>Obviously he meant carbonized.
>Here are some more burned steaks:
>http://www.andrewmarkveety.com/image...16/steak03.jpg
>http://www.sizzleonthegrill.com/blog...rCookedWEB.JPG
>http://www.michaelmurray.ca/blog/steak.jpg
>
You call it burned, those who like it that way call it "charred". At
a restaurant, we request charred and pay for it happily. As far as
you people (Sheldon included) are concerned - don't even begin to tell
us what TIAD is because your way is the wrong way and I think you
(plural) have TIAD. Only people like you want to eat blonde steak. I
bet you like light colored, limp french fries too. I like mine
crispy, with a Hawaiian tan.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 05 Sep 2009 18:28:56 -0700, sf > wrote:

>On Sat, 05 Sep 2009 17:10:14 -0700, koko > wrote:
>
>>On Sat, 05 Sep 2009 12:47:59 -0400, Dave Smith
> wrote:
>>
>>>koko wrote:
>>>> Found a couple of really nice sized New York steaks in the used meat
>>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>>> That made for a nice hot fire.
>>>> The only thing I did was sprinkle them with some Montreal Steak
>>>> Seasoning.
>>>> These provided a couple of dinners and a some nice lunches.
>>>>
>>>> http://i30.tinypic.com/33u9v9k.jpg
>>>> http://i28.tinypic.com/2ii8kd0.jpg
>>>
>>>
>>>Mmm... just the way I like them, charred on the outside and darned near
>>>raw inside.
>>
>>Thanks Dave. They were pretty darned good. I'm trying to become better
>>with the grill.
>>
>I just saw those photos... perfect! Come over anytime and I'll put
>you to work.

Thanks sf. I'll have to make it sometime you aren't going on a
fabulous cruise. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

On Sat, 5 Sep 2009 20:00:05 -0400, "Cheryl" >
wrote:

>
>"Omelet" > wrote in message
>news
>> In article
>> >,
>> Chemo the Clown > wrote:
>>
>>> On Sep 5, 8:26 am, koko > wrote:
>>> > Found a couple of really nice sized New York steaks in the used meat
>>> > bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>> > That made for a nice hot fire.
>>> > The only thing I did was sprinkle them with some Montreal Steak
>>> > Seasoning.
>>> > These provided a couple of dinners and a some nice lunches.
>>> >
>>> > http://i30.tinypic.com/33u9v9k.jpght...om/2ii8kd0.jpg
>>> >
>>> > koko
>>> > --
>>> >
>>> > There is no love more sincere than the love of food
>>> > George Bernard
>>> > Shawwww.kokoscorner.typepad.com
>>> > updated 08/31
>>>
>>> What the heck is the "used" meat bin?????
>>
>> Generally stuff that's marked down because it's fixin' to expire. It
>> needs to be used or frozen asap.
>
>I think the term "used meat" is cute, but perhaps it should be called "use
>quick meat".
>

I think it's cute too. I first heard the term here. It probably is a
morph of the "use quick meat"

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

"koko" > wrote in message
...
> On 05 Sep 2009 19:46:49 GMT, "Michael \"Dog3\""
> > wrote:
>
>>koko > :
>>in rec.food.cooking
>>
>>>
>>> Found a couple of really nice sized New York steaks in the used meat
>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>> That made for a nice hot fire.
>>> The only thing I did was sprinkle them with some Montreal Steak
>>> Seasoning.
>>> These provided a couple of dinners and a some nice lunches.
>>
>>Looks absolutely mouth watering. Really nice job koko.
>>
>>Michael
>
> Thank you Michael. It 'twas pretty dang good.
>
>
Actually there is no such cut as a "New York" steak... it's *New York Strip*
steak.... it is also known as striploin, shell steak, Delmonico, Kansas City
strip.

"brooklyn1" > wrote in message
...
|
| "koko" > wrote in message
| ...
| > On 05 Sep 2009 19:46:49 GMT, "Michael \"Dog3\""
| > > wrote:
| >
| >>koko > :
| >>in rec.food.cooking
| >>
| >>>
| >>> Found a couple of really nice sized New York steaks in the used meat
| >>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
| >>> That made for a nice hot fire.
| >>> The only thing I did was sprinkle them with some Montreal Steak
| >>> Seasoning.
| >>> These provided a couple of dinners and a some nice lunches.
| >>
| >>Looks absolutely mouth watering. Really nice job koko.
| >>
| >>Michael
| >
| > Thank you Michael. It 'twas pretty dang good.
| >
| >
| Actually there is no such cut as a "New York" steak... it's *New York Strip*
| steak.... it is also known as striploin, shell steak, Delmonico, Kansas City
| strip.

Actually there is no such thing as "Sheldon". It's *Sheldumb* ... also
known as Stupid Attack Dog, Scullion, Ignoramus, Misanthrope and
Numbnuts. As nasty as it can be, without any human decency. Amazing
his cats haven't eaten him. Too rancid, doubtless, and it probably hides
the can openers.

pavane

In article >,
sf > wrote:

> >Sheldon was spot on when he wrote, "I like rare but not carborized
> >[sic] ... I was served that TIAD steak at a restaurant it would go
> >right back before I even cut into it."
> >Obviously he meant carbonized.
> >Here are some more burned steaks:
> >http://www.andrewmarkveety.com/image...16/steak03.jpg
> >http://www.sizzleonthegrill.com/blog.../SteakLobsterC
> >ookedWEB.JPG
> >http://www.michaelmurray.ca/blog/steak.jpg
> >
> You call it burned, those who like it that way call it "charred". At
> a restaurant, we request charred and pay for it happily. As far as
> you people (Sheldon included) are concerned - don't even begin to tell
> us what TIAD is because your way is the wrong way and I think you
> (plural) have TIAD. Only people like you want to eat blonde steak. I
> bet you like light colored, limp french fries too. I like mine
> crispy, with a Hawaiian tan.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Well said sf. :-)

Lightly charred like that is not that easy to get. I think I've finally
got my technique down to get it that way and it involves a light coating
on a room temp steak and a shallow layer of VERY hot grape seed oil.

That steak was perfection incarnate!

Blond steaks suck. No "personality" and even less flavor.
I like mine crunchy on the outside and raw in the middle and it takes
some real skill to get them that way without a komodo.

Koko has most excellent tastes!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"brooklyn1" > wrote:

> "koko" > wrote in message
> ...
> > On 05 Sep 2009 19:46:49 GMT, "Michael \"Dog3\""
> > > wrote:
> >
> >>koko > :
> >>in rec.food.cooking
> >>
> >>>
> >>> Found a couple of really nice sized New York steaks in the used meat
> >>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
> >>> That made for a nice hot fire.
> >>> The only thing I did was sprinkle them with some Montreal Steak
> >>> Seasoning.
> >>> These provided a couple of dinners and a some nice lunches.
> >>
> >>Looks absolutely mouth watering. Really nice job koko.
> >>
> >>Michael
> >
> > Thank you Michael. It 'twas pretty dang good.
> >
> >
> Actually there is no such cut as a "New York" steak... it's *New York Strip*
> steak.... it is also known as striploin, shell steak, Delmonico, Kansas City
> strip.

I think the rest of us were not so anal as we understood what she
meant...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"pervanus" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
> |
> | "koko" > wrote in message
> | ...
> | > On 05 Sep 2009 19:46:49 GMT, "Michael \"Dog3\""
> | > > wrote:
> | >
> | >>koko >
> :
> | >>in rec.food.cooking
> | >>
> | >>>
> | >>> Found a couple of really nice sized New York steaks in the used meat
> | >>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
> | >>> That made for a nice hot fire.
> | >>> The only thing I did was sprinkle them with some Montreal Steak
> | >>> Seasoning.
> | >>> These provided a couple of dinners and a some nice lunches.
> | >>
> | >>Looks absolutely mouth watering. Really nice job koko.
> | >>
> | >>Michael
> | >
> | > Thank you Michael. It 'twas pretty dang good.
> | >
> | >
> | Actually there is no such cut as a "New York" steak... it's *New York
> Strip*
> | steak.... it is also known as striploin, shell steak, Delmonico, Kansas
> City
> | strip.
>
> Actually there is no such thing as "Sheldon". It's *Sheldumb* ... also
> known as Stupid Attack Dog, Scullion, Ignoramus, Misanthrope and
> Numbnuts. As nasty as it can be, without any human decency. Amazing
> his cats haven't eaten him. Too rancid, doubtless, and it probably hides
> the can openers.
>
>
Anything else I can do to rile you up, Pervanus? LOL LOL

"brooklyn1" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> koko wrote:
>>> Found a couple of really nice sized New York steaks in the used meat
>>> bin. Grilled them over a mix of charcoal and mesquite briquettes. That
>>> made for a nice hot fire. The only thing I did was sprinkle them with
>>> some Montreal Steak
>>> Seasoning. These provided a couple of dinners and a some nice lunches.
>>> http://i30.tinypic.com/33u9v9k.jpg
>>> http://i28.tinypic.com/2ii8kd0.jpg
>>
>>
>> Mmm... just the way I like them, charred on the outside and darned near
>> raw inside.
>
> I like rare but not carborized... I was served that TIAD steak at a
> restaurant it would go right back before I even cut into it.
>
>
>

Part of the blackening is the Montreal Steak Seasoning.
I prefer medium w/just salt and pepper.

"brooklyn1" > wrote in message
...
>
> "koko" > wrote in message
> ...
>> On 05 Sep 2009 19:46:49 GMT, "Michael \"Dog3\""
>> > wrote:
>>
>>>koko >
:
>>>in rec.food.cooking
>>>
>>>>
>>>> Found a couple of really nice sized New York steaks in the used meat
>>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>>> That made for a nice hot fire.
>>>> The only thing I did was sprinkle them with some Montreal Steak
>>>> Seasoning.
>>>> These provided a couple of dinners and a some nice lunches.
>>>
>>>Looks absolutely mouth watering. Really nice job koko.
>>>
>>>Michael
>>
>> Thank you Michael. It 'twas pretty dang good.
>>
>>
> Actually there is no such cut as a "New York" steak... it's *New York
> Strip* steak.... it is also known as striploin, shell steak, Delmonico,
> Kansas City strip.
>
Actually, Delmonico's in NYC uses a cut from a prime rib.

koko wrote:
> Found a couple of really nice sized New York steaks in the used meat
> bin. Grilled them over a mix of charcoal and mesquite briquettes.
> That made for a nice hot fire.
> The only thing I did was sprinkle them with some Montreal Steak
> Seasoning.
> These provided a couple of dinners and a some nice lunches.
>
> http://i30.tinypic.com/33u9v9k.jpg
> http://i28.tinypic.com/2ii8kd0.jpg
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 08/31

Hi koko -

My Turn to chime in :-)

I don't usually char my steaks to quite that degree, but thats because I
probably cook at a bit lower temp. But I certainly wouldn't call those
burnt as that would either be rude or ignorant. I know what a tasty
steak looks like, and you cooked the inside perfectly.

Nice job,

Bob

On Sun, 06 Sep 2009 11:22:40 -0500, Omelet >
wrote:

>In article >,
> "brooklyn1" > wrote:
>
>> >
>> >
>> Actually there is no such cut as a "New York" steak... it's *New York Strip*
>> steak.... it is also known as striploin, shell steak, Delmonico, Kansas City
>> strip.
>
>I think the rest of us were not so anal as we understood what she
>meant...

and anyone who still uses terms like strip loin, shell steak,
Delmonico, Kansas City strip is hopelessly stuck in the past.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 5 Sep 2009 17:43:55 -0700 (PDT), Bryan
> > wrote:
>
>> On Sep 5, 3:13 pm, Omelet > wrote:
>>> In article
>>> >,
>>>
>>>
>>>
>>> Bryan > wrote:
>>>> On Sep 5, 1:36 pm, Sky > wrote:
>>>>> Dave Smith wrote:
>>>>>> koko wrote:
>>>>>>> Found a couple of really nice sized New York steaks in the used meat
>>>>>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
>>>>>>> That made for a nice hot fire.
>>>> Too hot a fire.
>>>>>>> The only thing I did was sprinkle them with some Montreal Steak
>>>>>>> Seasoning.
>>>>>>> These provided a couple of dinners and a some nice lunches.
>>>>>>> http://i30.tinypic.com/33u9v9k.jpg
>>>>>>> http://i28.tinypic.com/2ii8kd0.jpg
>>>>>> Mmm... just the way I like them, charred on the outside and darned near
>>>>>> raw inside.
>>>>> Agreed! It's nearly "moo"ing!!! Perfect! As always Koko, gorgeous
>>>>> photos
>>>> The one in the foreground is burned.
>>>>> Sky
>>>> --Bryan
>>> Obviously you've never seen a well smoked brisket. That meat is not
>>> burned at all. ;-d I'd sure as heck eat it!
>>>
>> This: http://i30.tinypic.com/33u9v9k.jpg is not smoke, nor would smoke
>> have any time whatsoever to accumulate. It is burned muscle tissue.
>> Burned. I wouldn't even have remarked upon it if it were posted from
>> most others, but Koko nearly always posts beautiful stuff. This time,
>> she posted a link to a pic of an obvious ****up.
>>
>> Sheldon was spot on when he wrote, "I like rare but not carborized
>> [sic] ... I was served that TIAD steak at a restaurant it would go
>> right back before I even cut into it."
>> Obviously he meant carbonized.
>> Here are some more burned steaks:
>> http://www.andrewmarkveety.com/image...16/steak03.jpg
>> http://www.sizzleonthegrill.com/blog...rCookedWEB.JPG
>> http://www.michaelmurray.ca/blog/steak.jpg
>>
> You call it burned, those who like it that way call it "charred". At
> a restaurant, we request charred and pay for it happily. As far as
> you people (Sheldon included) are concerned - don't even begin to tell
> us what TIAD is because your way is the wrong way and I think you
> (plural) have TIAD. Only people like you want to eat blonde steak. I
> bet you like light colored, limp french fries too. I like mine
> crispy, with a Hawaiian tan.
>

Totally agree. Maybe someday if I make it to the nursing home I will eat
boiled steaks and uncooked french fries (and pizza too) but not right
now. Charring adds *tons* of flavor.

sf wrote:
> On Sun, 06 Sep 2009 11:22:40 -0500, Omelet >
> wrote:
>
>> In article >,
>> "brooklyn1" > wrote:
>>
>>>>
>>> Actually there is no such cut as a "New York" steak... it's *New York Strip*
>>> steak.... it is also known as striploin, shell steak, Delmonico, Kansas City
>>> strip.
>> I think the rest of us were not so anal as we understood what she
>> meant...
>
> and anyone who still uses terms like strip loin, shell steak,
> Delmonico, Kansas City strip is hopelessly stuck in the past.
>
I don't see anything wrong with those terms. Can you explain why that is
a problem?

On Sun, 06 Sep 2009 11:13:51 -0700, sf wrote:

> and anyone who still uses terms like strip loin, shell steak,
> Delmonico, Kansas City strip is hopelessly stuck in the past.

These names are still in common use all over the United States. You
just haven't left your 15 mile square for a while.

-sw

On Sep 6, 5:42*pm, George > wrote:
> sf wrote:
> > On Sat, 5 Sep 2009 17:43:55 -0700 (PDT), Bryan
> > > wrote:
>
> >> On Sep 5, 3:13 pm, Omelet > wrote:
> >>> In article
> >>> >,
>
> >>> *Bryan > wrote:
> >>>> On Sep 5, 1:36 pm, Sky > wrote:
> >>>>> Dave Smith wrote:
> >>>>>> koko wrote:
> >>>>>>> Found a couple of really nice sized New York steaks in the used meat
> >>>>>>> bin. Grilled them over a mix of charcoal and mesquite briquettes.
> >>>>>>> That made for a nice hot fire.
> >>>> Too hot a fire.
> >>>>>>> The only thing I did was sprinkle them with some Montreal Steak
> >>>>>>> Seasoning.
> >>>>>>> These provided a couple of dinners and a some nice lunches.
> >>>>>>>http://i30.tinypic.com/33u9v9k.jpg
> >>>>>>>http://i28.tinypic.com/2ii8kd0.jpg
> >>>>>> Mmm... just the way I like them, *charred on the outside and darned near
> >>>>>> raw inside.
> >>>>> Agreed! *It's nearly "moo"ing!!! *Perfect! *As always Koko, gorgeous
> >>>>> photos
> >>>> The one in the foreground is burned.
> >>>>> Sky
> >>>> --Bryan
> >>> Obviously *you've never seen a well smoked brisket. That meat is not
> >>> burned at all. ;-d *I'd sure as heck eat it!
>
> >> This:http://i30.tinypic.com/33u9v9k.jpgis not smoke, nor would smoke
> >> have any time whatsoever to accumulate. *It is burned muscle tissue.
> >> Burned. *I wouldn't even have remarked upon it if it were posted from
> >> most others, but Koko nearly always posts beautiful stuff. *This time,
> >> she posted a link to a pic of an obvious ****up.
>
> >> Sheldon was spot on when he wrote, "I like rare but not carborized
> >> [sic] ... I was served that TIAD steak at a restaurant it would go
> >> right back before I even cut into it."
> >> Obviously he meant carbonized.
> >> Here are some more burned steaks:
> >>http://www.andrewmarkveety.com/image...16/steak03.jpg
> >>http://www.sizzleonthegrill.com/blog.../2009/07/Steak....
> >>http://www.michaelmurray.ca/blog/steak.jpg
>
> > You call it burned, those who like it that way call it "charred". *At
> > a restaurant, we request charred and pay for it happily. *As far as
> > you people (Sheldon included) are concerned - don't even begin to tell
> > us what TIAD is because your way is the wrong way and I think you
> > (plural) have TIAD. *Only people like you want to eat blonde steak. *I
> > bet you like light colored, limp french fries too. *I like mine
> > crispy, with a Hawaiian tan.
>
> Totally agree. Maybe someday if I make it to the nursing home I will eat
> boiled steaks and uncooked french fries (and pizza too) but not right
> now. Charring adds *tons* of flavor.

Did you click on the link: http://i30.tinypic.com/33u9v9k.jpg ?

This is charred:
http://farm4.static.flickr.com/3111/...cbeef547e0.jpg

There is a point, however subjective, where charred crosses over to
burnt.

--Bryan

Sqwertz wrote:

> On Sun, 06 Sep 2009 11:13:51 -0700, sf wrote:
>
>
>>and anyone who still uses terms like strip loin, shell steak,
>>Delmonico, Kansas City strip is hopelessly stuck in the past.
>
>
> These names are still in common use all over the United States. You
> just haven't left your 15 mile square for a while.
>
> -sw

Especially the term "strip loin". It's pretty universally used.

Bobo Bonobo® wrote:
> On Sep 6, 5:42 pm, George > wrote:
>> sf wrote:
>>> On Sat, 5 Sep 2009 17:43:55 -0700 (PDT), Bryan
>>> > wrote:

>>> You call it burned, those who like it that way call it "charred". At
>>> a restaurant, we request charred and pay for it happily. As far as
>>> you people (Sheldon included) are concerned - don't even begin to tell
>>> us what TIAD is because your way is the wrong way and I think you
>>> (plural) have TIAD. Only people like you want to eat blonde steak.
>
> This is charred:
> http://farm4.static.flickr.com/3111/...cbeef547e0.jpg
>
> There is a point, however subjective, where charred crosses over to
> burnt.
>
> --Bryan


Google: "charred meat cancer risk"

Pancreatic and colon cancer.
Make my steak dark brown, not blackened.

gloria p

"Gloria P" > wrote in message ...
| Bobo Bonobo® wrote:
| > On Sep 6, 5:42 pm, George > wrote:
| >> sf wrote:
| >>> On Sat, 5 Sep 2009 17:43:55 -0700 (PDT), Bryan
| >>> > wrote:
|
| >>> You call it burned, those who like it that way call it "charred". At
| >>> a restaurant, we request charred and pay for it happily. As far as
| >>> you people (Sheldon included) are concerned - don't even begin to tell
| >>> us what TIAD is because your way is the wrong way and I think you
| >>> (plural) have TIAD. Only people like you want to eat blonde steak.
| >
| > This is charred:
| > http://farm4.static.flickr.com/3111/...cbeef547e0.jpg
| >
| > There is a point, however subjective, where charred crosses over to
| > burnt.| > --Bryan
|
|
| Google: "charred meat cancer risk"
|
| Pancreatic and colon cancer.
| Make my steak dark brown, not blackened.

Mine is well charred black. They can always cut out cancers but
they can never replace the lost opportunity to taste something great.

pavane