I've tried it on a bunch of things, but
nothing really stood out until . . .

I hadn't had any beef since Trader Joe's
stopped selling the Australian rib-eye
steaks. They've recently started selling
New Zealand strip steak. I've been eyeing
it for quite some time, and bought one
a couple days ago.

The last time I pan-fried a steak, it was
90 seconds on each side. This was thicker,
maybe an inch and a half, so I heated my big
cast iron pot on the stovetop at high flame
until it was copius smoking, then put the
steak in and counted off two minutes on each
side, covered.

Lots of smoke. I roast a batch of coffee
every four days or so, but this was more
smoke than that. And worse smoke, reeking
of beef fat smell. Nice browning on both
sides.

There was a piece of tenderloin about the
size of a walnut attached, which I cut off
while it was still warm to test. Very good.
I let it cool for half an hour or so, then
chilled it. Then I sliced it into thin
strips. They were good. In the past I
would eat them with a little sharp Dijon
mustard, but wasabi oil is much better.
It's just the pure flavor without the
vinegar and mustard seed meal. Just pure
sharpness on rare beef. Exquisite.

Mark Thorson wrote in rec.food.cooking:

> I've tried it on a bunch of things, but
> nothing really stood out until . . .
>
> I hadn't had any beef since Trader Joe's
> stopped selling the Australian rib-eye
> steaks. They've recently started selling
> New Zealand strip steak. I've been eyeing
> it for quite some time, and bought one
> a couple days ago.
>
> The last time I pan-fried a steak, it was
> 90 seconds on each side. This was thicker,
> maybe an inch and a half, so I heated my big
> cast iron pot on the stovetop at high flame
> until it was copius smoking, then put the
> steak in and counted off two minutes on each
> side, covered.
>
> Lots of smoke. I roast a batch of coffee
> every four days or so, but this was more
> smoke than that. And worse smoke, reeking
> of beef fat smell. Nice browning on both
> sides.
>
> There was a piece of tenderloin about the
> size of a walnut attached, which I cut off
> while it was still warm to test. Very good.
> I let it cool for half an hour or so, then
> chilled it. Then I sliced it into thin
> strips. They were good. In the past I
> would eat them with a little sharp Dijon
> mustard, but wasabi oil is much better.
> It's just the pure flavor without the
> vinegar and mustard seed meal. Just pure
> sharpness on rare beef. Exquisite.

Sounds good Mark. Might be a little hot for me though.

I like to make a dipping sauce set to the side with a steak piece.
Usually 2 or 3 and we all share them (except Charlotte skips the hotter
one, which isn't super hot but has some flavor to it). Nothing truely
fancy here but key is at least one will be mild, and one with a medium
level of heat to it.

They vary but some common ones:

Worstershire and A1 (I'm thinking A1 has it already but this shifts it
a little)

Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)

Wasabi, soy sauce, thinned with some mayo

Brown spicy mustards (sometimes mixed with a little horseradish)

Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
to it)

Carol

--

cshenk wrote:
>
> Mark Thorson wrote in rec.food.cooking:
>
> > I've tried it on a bunch of things, but
> > nothing really stood out until . . .
> >
> > I hadn't had any beef since Trader Joe's
> > stopped selling the Australian rib-eye
> > steaks. They've recently started selling
> > New Zealand strip steak. I've been eyeing
> > it for quite some time, and bought one
> > a couple days ago.
> >
> > The last time I pan-fried a steak, it was
> > 90 seconds on each side. This was thicker,
> > maybe an inch and a half, so I heated my big
> > cast iron pot on the stovetop at high flame
> > until it was copius smoking, then put the
> > steak in and counted off two minutes on each
> > side, covered.
> >
> > Lots of smoke. I roast a batch of coffee
> > every four days or so, but this was more
> > smoke than that. And worse smoke, reeking
> > of beef fat smell. Nice browning on both
> > sides.
> >
> > There was a piece of tenderloin about the
> > size of a walnut attached, which I cut off
> > while it was still warm to test. Very good.
> > I let it cool for half an hour or so, then
> > chilled it. Then I sliced it into thin
> > strips. They were good. In the past I
> > would eat them with a little sharp Dijon
> > mustard, but wasabi oil is much better.
> > It's just the pure flavor without the
> > vinegar and mustard seed meal. Just pure
> > sharpness on rare beef. Exquisite.
>
> Sounds good Mark. Might be a little hot for me though.
>
> I like to make a dipping sauce set to the side with a steak piece.
> Usually 2 or 3 and we all share them (except Charlotte skips the hotter
> one, which isn't super hot but has some flavor to it). Nothing truely
> fancy here but key is at least one will be mild, and one with a medium
> level of heat to it.
>
> They vary but some common ones:
>
> Worstershire and A1 (I'm thinking A1 has it already but this shifts it
> a little)
>
> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
>
> Wasabi, soy sauce, thinned with some mayo
>
> Brown spicy mustards (sometimes mixed with a little horseradish)
>
> Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
> to it)

Sorry to requote all that people but it all seems relevant.
Dips, spices, A1, etc, etc on a good ribeye or a strip steak
sounds just so wrong to me. Use that stuff on a cheaper steak maybe.

For me, a good cut of beef stands alone, just add some salt.

Gary wrote in rec.food.cooking:

> cshenk wrote:
> >
> > Mark Thorson wrote in rec.food.cooking:
> >
> > > I've tried it on a bunch of things, but
> > > nothing really stood out until . . .
> > >
> > > I hadn't had any beef since Trader Joe's
> > > stopped selling the Australian rib-eye
> > > steaks. They've recently started selling
> > > New Zealand strip steak. I've been eyeing
> > > it for quite some time, and bought one
> > > a couple days ago.
> > >
> > > The last time I pan-fried a steak, it was
> > > 90 seconds on each side. This was thicker,
> > > maybe an inch and a half, so I heated my big
> > > cast iron pot on the stovetop at high flame
> > > until it was copius smoking, then put the
> > > steak in and counted off two minutes on each
> > > side, covered.
> > >
> > > Lots of smoke. I roast a batch of coffee
> > > every four days or so, but this was more
> > > smoke than that. And worse smoke, reeking
> > > of beef fat smell. Nice browning on both
> > > sides.
> > >
> > > There was a piece of tenderloin about the
> > > size of a walnut attached, which I cut off
> > > while it was still warm to test. Very good.
> > > I let it cool for half an hour or so, then
> > > chilled it. Then I sliced it into thin
> > > strips. They were good. In the past I
> > > would eat them with a little sharp Dijon
> > > mustard, but wasabi oil is much better.
> > > It's just the pure flavor without the
> > > vinegar and mustard seed meal. Just pure
> > > sharpness on rare beef. Exquisite.
> >
> > Sounds good Mark. Might be a little hot for me though.
> >
> > I like to make a dipping sauce set to the side with a steak piece.
> > Usually 2 or 3 and we all share them (except Charlotte skips the
> > hotter one, which isn't super hot but has some flavor to it).
> > Nothing truely fancy here but key is at least one will be mild, and
> > one with a medium level of heat to it.
> >
> > They vary but some common ones:
> >
> > Worstershire and A1 (I'm thinking A1 has it already but this shifts
> > it a little)
> >
> > Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
> >
> > Wasabi, soy sauce, thinned with some mayo
> >
> > Brown spicy mustards (sometimes mixed with a little horseradish)
> >
> > Hot-Sweet chicken sauce (normally add some worstershire, A1 or
> > Cholula to it)
>
> Sorry to requote all that people but it all seems relevant.
> Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
>
> For me, a good cut of beef stands alone, just add some salt.

It's ok Gary, not everyone likes extras with a steak.

Us, we use it on the side in little dipping bowls (fun little things
from Japan). Generally we have other things to dip in there as well

Carol

--

On 11/22/2015 9:46 AM, Gary wrote:
> cshenk wrote:
>>
>> Mark Thorson wrote in rec.food.cooking:
>>
>>> I've tried it on a bunch of things, but
>>> nothing really stood out until . . .
>>>
(snippage)

>>> There was a piece of tenderloin about the
>>> size of a walnut attached, which I cut off
>>> while it was still warm to test. Very good.
>>> I let it cool for half an hour or so, then
>>> chilled it. Then I sliced it into thin
>>> strips. They were good. In the past I
>>> would eat them with a little sharp Dijon
>>> mustard, but wasabi oil is much better.
>>> It's just the pure flavor without the
>>> vinegar and mustard seed meal. Just pure
>>> sharpness on rare beef. Exquisite.
>>
>> Sounds good Mark. Might be a little hot for me though.
>>
>> I like to make a dipping sauce set to the side with a steak piece.
>> Usually 2 or 3 and we all share them (except Charlotte skips the hotter
>> one, which isn't super hot but has some flavor to it). Nothing truely
>> fancy here but key is at least one will be mild, and one with a medium
>> level of heat to it.
>>
>> They vary but some common ones:
>>
>> Worstershire and A1 (I'm thinking A1 has it already but this shifts it
>> a little)
>>
>> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
>>
>> Wasabi, soy sauce, thinned with some mayo
>>
>> Brown spicy mustards (sometimes mixed with a little horseradish)
>>
>> Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
>> to it)
>
> Sorry to requote all that people but it all seems relevant.
> Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
>
> For me, a good cut of beef stands alone, just add some salt.
>
I agree. Then again, I like a good tender cut of beef.

The need for all those sauces and thin slicing sound like it needed some
help. <shrug>

Jill

"Gary" > wrote in message ...

> For me, a good cut of beef stands alone, just add some salt.

And pepper for me.

Cheri

On 11/22/2015 11:21 AM, Cheri wrote:
>
> "Gary" > wrote in message
> ...
>
>> For me, a good cut of beef stands alone, just add some salt.
>
> And pepper for me.
>
> Cheri

A little bit of pepper here, too.

Jill

On Sunday, November 22, 2015 at 11:09:30 AM UTC-5, jmcquown wrote:
> On 11/22/2015 9:46 AM, Gary wrote:
> > cshenk wrote:
> >>
> >> Mark Thorson wrote in rec.food.cooking:
> >>
> >>> I've tried it on a bunch of things, but
> >>> nothing really stood out until . . .
> >>>
> (snippage)
>
> >>> There was a piece of tenderloin about the
> >>> size of a walnut attached, which I cut off
> >>> while it was still warm to test. Very good.
> >>> I let it cool for half an hour or so, then
> >>> chilled it. Then I sliced it into thin
> >>> strips. They were good. In the past I
> >>> would eat them with a little sharp Dijon
> >>> mustard, but wasabi oil is much better.
> >>> It's just the pure flavor without the
> >>> vinegar and mustard seed meal. Just pure
> >>> sharpness on rare beef. Exquisite.
> >>
> >> Sounds good Mark. Might be a little hot for me though.
> >>
> >> I like to make a dipping sauce set to the side with a steak piece.
> >> Usually 2 or 3 and we all share them (except Charlotte skips the hotter
> >> one, which isn't super hot but has some flavor to it). Nothing truely
> >> fancy here but key is at least one will be mild, and one with a medium
> >> level of heat to it.
> >>
> >> They vary but some common ones:
> >>
> >> Worstershire and A1 (I'm thinking A1 has it already but this shifts it
> >> a little)
> >>
> >> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
> >>
> >> Wasabi, soy sauce, thinned with some mayo
> >>
> >> Brown spicy mustards (sometimes mixed with a little horseradish)
> >>
> >> Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
> >> to it)
> >
> > Sorry to requote all that people but it all seems relevant.
> > Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> > sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
> >
> > For me, a good cut of beef stands alone, just add some salt.
> >
> I agree. Then again, I like a good tender cut of beef.
>
> The need for all those sauces and thin slicing sound like it needed some
> help. <shrug>

If you're committed to eating only a small amount of meat at a meal,
thin slicing makes a small amount look like more, makes it take longer
to eat, and makes serving steak familiar, more like other meals.

The dipping sauces remind me of fondue Bourguignonne. Nobody complains
about dipping sauces when the steak has been cut up and cooked by
immersing it in hot oil at the end of a little fork.

Cindy Hamilton

jmcquown wrote:
> A little bit of pepper here, too.
>
> Jill


And a fat ****ing TROLL that stalked you too:

https://www.austinfoodbank.org/sites...?itok=ROLljz1Z

jmcquown wrote:
> I like a good tender cut of beef.


Between your rotting thighs?

DROP DEAD ****!

cshenk wrote:
> not everyone likes extras with a steak.

http://www.pbs.org/wgbh/pages/frontl...side/cron.html

Dec. 14, 1999 + Ressam arrested near Seattle

Ressam says that on the morning of Dec. 14, he called Meskini and told
him he would be in Seattle that evening. That afternoon, he took a ferry
from Victoria, B.C., to Port Angeles, Wash., with more than 100 pounds
of explosives stashed in the wheelbed of the trunk of his rental car.
His accomplice, Dahoumane, did not travel with him.

At Victoria, U.S. immigration pre-clearance agents were mildly
suspicious of Ressam. They made him open his trunk, but saw nothing. He
presented his fake Canadian passport, and the computer check turned up
no previous convictions or warrants in the name of Benni Noris. Ressam
drove his rental car, with its concealed bomb, onto the ferry heading
for Washington state. Upon his arrival at Port Angeles, a U.S. customs
agent became suspicious of his hesitant answers to her questions, and
she asked for identification. Agents began searching the car. As they
discovered the explosive materials -- which they at first took to be
drugs -- in the trunk of the car, Ressam tried to run away. He was
caught and arrested.

Aftermath and Sept. 11, 2001

After Ressam's arrest was televised, an urgent call to Meskini came from
Haouari in Montreal. Haouari was recorded telling Meskini to change his
phone number, beeper, and cell phone and to leave immediately. Police
watched as Meskini ripped up airline receipts and bank machine slips and
threw them into a nearby dumpster. The FBI retrieved the evidence, and
both men were arrested hours later. Meskini entered into a plea
agreement in which he admitted conspiring with Ressam and testified
against him at trial. Haouari was extradited to the U.S. from Canada and
put on trial in New York.

On April 6, 2001, after a four-week trial in U.S. District Court in Los
Angeles, Ressam was convicted of nine counts, including conspiracy to
commit an international terrorist act, explosives smuggling, and lying
to customs officials. Facing up to 130 years in prison, Ressam agreed to
cooperate with prosecutors, providing information about his activities
and those of his terrorist network. As part of the agreement, he
testified against Haouari at trial. His sentencing has been postponed
until February 2002. Also on April 6, Ressam was convicted in absentia
in France and sentenced to five years for conspiring to commit terrorist
acts there.

Abdelmajid Dahoumane escaped to Afghanistan. The U.S. State Department
issued a reward of up to $5 million for information leading to his
arrest and conviction. He was later caught by Algerian security forces
and convicted on terrorism-related charges there.

Just days after the terrorist attacks in the U.S. on Sept. 11, 2001,
investigators interrogated Ressam at the federal detention center near
Seattle. They reportedly showed him pictures of the 19 hijackers. He
said he knew none of them but did provide other names of people in
so-called "sleeper cells" in North America. Ressam has also added
significant new information about Al Qaeda's interest in chemical and
biological weapons.

http://www.nydailynews.com/news/worl...icle-1.1324305

U.S. and Canada foil Al Qaeda terrorist plot to derail New York to
Toronto passenger train, two suspects arrested
The suspects, who had planned the attacks more than a year, appear
unrelated to the Boston Marathon bombers.

Two suspected Al Qaeda terrorists were busted Monday in Canada before
they could wreak havoc on the rails by blowing up a New York-to-Toronto
passenger train.

Gary wrote:
> Sorry to requote all that people but it all seems relevant.

No problemo, dipshit:


http://www.pbs.org/wgbh/pages/frontl...side/cron.html

Dec. 14, 1999 + Ressam arrested near Seattle

Ressam says that on the morning of Dec. 14, he called Meskini and told
him he would be in Seattle that evening. That afternoon, he took a ferry
from Victoria, B.C., to Port Angeles, Wash., with more than 100 pounds
of explosives stashed in the wheelbed of the trunk of his rental car.
His accomplice, Dahoumane, did not travel with him.

At Victoria, U.S. immigration pre-clearance agents were mildly
suspicious of Ressam. They made him open his trunk, but saw nothing. He
presented his fake Canadian passport, and the computer check turned up
no previous convictions or warrants in the name of Benni Noris. Ressam
drove his rental car, with its concealed bomb, onto the ferry heading
for Washington state. Upon his arrival at Port Angeles, a U.S. customs
agent became suspicious of his hesitant answers to her questions, and
she asked for identification. Agents began searching the car. As they
discovered the explosive materials -- which they at first took to be
drugs -- in the trunk of the car, Ressam tried to run away. He was
caught and arrested.

Aftermath and Sept. 11, 2001

After Ressam's arrest was televised, an urgent call to Meskini came from
Haouari in Montreal. Haouari was recorded telling Meskini to change his
phone number, beeper, and cell phone and to leave immediately. Police
watched as Meskini ripped up airline receipts and bank machine slips and
threw them into a nearby dumpster. The FBI retrieved the evidence, and
both men were arrested hours later. Meskini entered into a plea
agreement in which he admitted conspiring with Ressam and testified
against him at trial. Haouari was extradited to the U.S. from Canada and
put on trial in New York.

On April 6, 2001, after a four-week trial in U.S. District Court in Los
Angeles, Ressam was convicted of nine counts, including conspiracy to
commit an international terrorist act, explosives smuggling, and lying
to customs officials. Facing up to 130 years in prison, Ressam agreed to
cooperate with prosecutors, providing information about his activities
and those of his terrorist network. As part of the agreement, he
testified against Haouari at trial. His sentencing has been postponed
until February 2002. Also on April 6, Ressam was convicted in absentia
in France and sentenced to five years for conspiring to commit terrorist
acts there.

Abdelmajid Dahoumane escaped to Afghanistan. The U.S. State Department
issued a reward of up to $5 million for information leading to his
arrest and conviction. He was later caught by Algerian security forces
and convicted on terrorism-related charges there.

Just days after the terrorist attacks in the U.S. on Sept. 11, 2001,
investigators interrogated Ressam at the federal detention center near
Seattle. They reportedly showed him pictures of the 19 hijackers. He
said he knew none of them but did provide other names of people in
so-called "sleeper cells" in North America. Ressam has also added
significant new information about Al Qaeda's interest in chemical and
biological weapons.

http://www.nydailynews.com/news/worl...icle-1.1324305

U.S. and Canada foil Al Qaeda terrorist plot to derail New York to
Toronto passenger train, two suspects arrested
The suspects, who had planned the attacks more than a year, appear
unrelated to the Boston Marathon bombers.

Two suspected Al Qaeda terrorists were busted Monday in Canada before
they could wreak havoc on the rails by blowing up a New York-to-Toronto
passenger train.

cshenk wrote:
> They vary but some common ones:

https://www.austinfoodbank.org/sites...?itok=ROLljz1Z

jmcquown wrote in rec.food.cooking:

> On 11/22/2015 9:46 AM, Gary wrote:
> > cshenk wrote:
> > >
> > > Mark Thorson wrote in rec.food.cooking:
> > >
> > > > I've tried it on a bunch of things, but
> > > > nothing really stood out until . . .
> > > >
> (snippage)
>
> > > > There was a piece of tenderloin about the
> > > > size of a walnut attached, which I cut off
> > > > while it was still warm to test. Very good.
> > > > I let it cool for half an hour or so, then
> > > > chilled it. Then I sliced it into thin
> > > > strips. They were good. In the past I
> > > > would eat them with a little sharp Dijon
> > > > mustard, but wasabi oil is much better.
> > > > It's just the pure flavor without the
> > > > vinegar and mustard seed meal. Just pure
> > > > sharpness on rare beef. Exquisite.
> > >
> > > Sounds good Mark. Might be a little hot for me though.
> > >
> > > I like to make a dipping sauce set to the side with a steak piece.
> > > Usually 2 or 3 and we all share them (except Charlotte skips the
> > > hotter one, which isn't super hot but has some flavor to it).
> > > Nothing truely fancy here but key is at least one will be mild,
> > > and one with a medium level of heat to it.
> > >
> > > They vary but some common ones:
> > >
> > > Worstershire and A1 (I'm thinking A1 has it already but this
> > > shifts it a little)
> > >
> > > Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
> > >
> > > Wasabi, soy sauce, thinned with some mayo
> > >
> > > Brown spicy mustards (sometimes mixed with a little horseradish)
> > >
> > > Hot-Sweet chicken sauce (normally add some worstershire, A1 or
> > > Cholula to it)
> >
> > Sorry to requote all that people but it all seems relevant.
> > Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> > sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
> >
> > For me, a good cut of beef stands alone, just add some salt.
> >
> I agree. Then again, I like a good tender cut of beef.
>
> The need for all those sauces and thin slicing sound like it needed
> some help. <shrug>
>
> Jill

Naw, just a difference in culinary types is all. I don't do all that
thin slicing here (except pork, we like pork loin made medium rare and
sliced thin). Mark likes thin sliced and I think his wasabi oil would
be too hot for us but it also sounds nifty enough.

Then again, I tend to use mustard and wasabi in unique ways. I just
made some flatbread with wasabi (not too much, just enough to tell it
is there) and I made mustard powder pretzels crusted lightly with
kosher flake salt last night.

The flatbread is to go with beef/pork stews (froze 1/2 of it) and the
pretzels are just for munchies.

Carol

--

On 11/22/2015 11:53 AM, Cindy Hamilton wrote:
> On Sunday, November 22, 2015 at 11:09:30 AM UTC-5, jmcquown wrote:
>>> cshenk wrote:
>>>>
>>>> Mark Thorson wrote in rec.food.cooking:
>>>>
>>>>> I've tried it on a bunch of things, but
>>>>> nothing really stood out until . . .
>>>>>
>> (snippage)
>>
>>>>> There was a piece of tenderloin about the
>>>>> size of a walnut attached, which I cut off
>>>>> while it was still warm to test. Very good.
>>>>> I let it cool for half an hour or so, then
>>>>> chilled it. Then I sliced it into thin
>>>>> strips. They were good. In the past I
>>>>> would eat them with a little sharp Dijon
>>>>> mustard, but wasabi oil is much better.
>>>>> It's just the pure flavor without the
>>>>> vinegar and mustard seed meal. Just pure
>>>>> sharpness on rare beef. Exquisite.
>>>>
>>>> Sounds good Mark. Might be a little hot for me though.
>>>>
>>>> I like to make a dipping sauce set to the side with a steak piece.
>>>> Usually 2 or 3 and we all share them (except Charlotte skips the hotter
>>>> one, which isn't super hot but has some flavor to it). Nothing truely
>>>> fancy here but key is at least one will be mild, and one with a medium
>>>> level of heat to it.
>>>>
>>>> They vary but some common ones:
>>>>
>>>> Worstershire and A1 (I'm thinking A1 has it already but this shifts it
>>>> a little)
>>>>
>>>> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
>>>>
>>>> Wasabi, soy sauce, thinned with some mayo
>>>>
>>>> Brown spicy mustards (sometimes mixed with a little horseradish)
>>>>
>>>> Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
>>>> to it)
>>>
>>> Sorry to requote all that people but it all seems relevant.
>>> Dips, spices, A1, etc, etc on a good ribeye or a strip steak
>>> sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
>>>
>>> For me, a good cut of beef stands alone, just add some salt.
>>>
>> I agree. Then again, I like a good tender cut of beef.
>>
>> The need for all those sauces and thin slicing sound like it needed some
>> help. <shrug>
>
> If you're committed to eating only a small amount of meat at a meal,
> thin slicing makes a small amount look like more, makes it take longer
> to eat, and makes serving steak familiar, more like other meals.
>
I'm not committed to eating a small amount of anything. That's not what
the OP said, either.

> The dipping sauces remind me of fondue Bourguignonne. Nobody complains
> about dipping sauces when the steak has been cut up and cooked by
> immersing it in hot oil at the end of a little fork.
>
> Cindy Hamilton
>
I wouldn't complain about that sort of fondue because I've never made
it. I have a fondue pot. I could do that if I wanted to but I don't.
I use it for cheese fondue.

The OP said he tried some wasabi oil on "a piece of tenderloin about the
size of a walnut". He didn't indicate he dredged the rest of the steak
in wasabi oil, nor was he looking for dipping sauces.

Sorry, I still prefer a good quality beef steak that doesn't need
anything but S&P. I have never been one to tart up steaks with A1 or
Heinz 57, much less mixed with soy sauce or bottled BBQ sauce. YMMV.

Jill

On Sunday, November 22, 2015 at 12:50:45 PM UTC-5, jmcquown wrote:
> On 11/22/2015 11:53 AM, Cindy Hamilton wrote:
> > On Sunday, November 22, 2015 at 11:09:30 AM UTC-5, jmcquown wrote:
> >>> cshenk wrote:
> >>>>
> >>>> Mark Thorson wrote in rec.food.cooking:
> >>>>
> >>>>> I've tried it on a bunch of things, but
> >>>>> nothing really stood out until . . .
> >>>>>
> >> (snippage)
> >>
> >>>>> There was a piece of tenderloin about the
> >>>>> size of a walnut attached, which I cut off
> >>>>> while it was still warm to test. Very good.
> >>>>> I let it cool for half an hour or so, then
> >>>>> chilled it. Then I sliced it into thin
> >>>>> strips. They were good. In the past I
> >>>>> would eat them with a little sharp Dijon
> >>>>> mustard, but wasabi oil is much better.
> >>>>> It's just the pure flavor without the
> >>>>> vinegar and mustard seed meal. Just pure
> >>>>> sharpness on rare beef. Exquisite.
> >>>>
> >>>> Sounds good Mark. Might be a little hot for me though.
> >>>>
> >>>> I like to make a dipping sauce set to the side with a steak piece.
> >>>> Usually 2 or 3 and we all share them (except Charlotte skips the hotter
> >>>> one, which isn't super hot but has some flavor to it). Nothing truely
> >>>> fancy here but key is at least one will be mild, and one with a medium
> >>>> level of heat to it.
> >>>>
> >>>> They vary but some common ones:
> >>>>
> >>>> Worstershire and A1 (I'm thinking A1 has it already but this shifts it
> >>>> a little)
> >>>>
> >>>> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
> >>>>
> >>>> Wasabi, soy sauce, thinned with some mayo
> >>>>
> >>>> Brown spicy mustards (sometimes mixed with a little horseradish)
> >>>>
> >>>> Hot-Sweet chicken sauce (normally add some worstershire, A1 or Cholula
> >>>> to it)
> >>>
> >>> Sorry to requote all that people but it all seems relevant.
> >>> Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> >>> sounds just so wrong to me. Use that stuff on a cheaper steak maybe.
> >>>
> >>> For me, a good cut of beef stands alone, just add some salt.
> >>>
> >> I agree. Then again, I like a good tender cut of beef.
> >>
> >> The need for all those sauces and thin slicing sound like it needed some
> >> help. <shrug>
> >
> > If you're committed to eating only a small amount of meat at a meal,
> > thin slicing makes a small amount look like more, makes it take longer
> > to eat, and makes serving steak familiar, more like other meals.
> >
> I'm not committed to eating a small amount of anything. That's not what
> the OP said, either.
>
> > The dipping sauces remind me of fondue Bourguignonne. Nobody complains
> > about dipping sauces when the steak has been cut up and cooked by
> > immersing it in hot oil at the end of a little fork.
> >
> > Cindy Hamilton
> >
> I wouldn't complain about that sort of fondue because I've never made
> it. I have a fondue pot. I could do that if I wanted to but I don't.
> I use it for cheese fondue.
>
> The OP said he tried some wasabi oil on "a piece of tenderloin about the
> size of a walnut". He didn't indicate he dredged the rest of the steak
> in wasabi oil, nor was he looking for dipping sauces.
>
> Sorry, I still prefer a good quality beef steak that doesn't need
> anything but S&P. I have never been one to tart up steaks with A1 or
> Heinz 57, much less mixed with soy sauce or bottled BBQ sauce. YMMV.

No need to be sorry. There's room for everyone's preferences.

I like steak lots of ways. Plain, tarted up (although I'm not so fond
of bottled sauces). Even with a nice brandy/garlic/butter
pan sauce.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Sunday, November 22, 2015 at 11:09:30 AM UTC-5, jmcquown wrote:
> > On 11/22/2015 9:46 AM, Gary wrote:
> > > cshenk wrote:
> > > >
> > >> Mark Thorson wrote in rec.food.cooking:
> > > >
> > >>> I've tried it on a bunch of things, but
> > >>> nothing really stood out until . . .
> > > > >
> > (snippage)
> >
> > >>> There was a piece of tenderloin about the
> > >>> size of a walnut attached, which I cut off
> > >>> while it was still warm to test. Very good.
> > >>> I let it cool for half an hour or so, then
> > >>> chilled it. Then I sliced it into thin
> > >>> strips. They were good. In the past I
> > >>> would eat them with a little sharp Dijon
> > >>> mustard, but wasabi oil is much better.
> > >>> It's just the pure flavor without the
> > >>> vinegar and mustard seed meal. Just pure
> > >>> sharpness on rare beef. Exquisite.
> > > >
> > >> Sounds good Mark. Might be a little hot for me though.
> > > >
> > >> I like to make a dipping sauce set to the side with a steak
> > piece. >> Usually 2 or 3 and we all share them (except Charlotte
> > skips the hotter >> one, which isn't super hot but has some flavor
> > to it). Nothing truely >> fancy here but key is at least one will
> > be mild, and one with a medium >> level of heat to it.
> > > >
> > >> They vary but some common ones:
> > > >
> > >> Worstershire and A1 (I'm thinking A1 has it already but this
> > shifts it >> a little)
> > > >
> > >> Heinz-57 doctored with a hotter type BBQ (variety of BBQs used)
> > > >
> > >> Wasabi, soy sauce, thinned with some mayo
> > > >
> > >> Brown spicy mustards (sometimes mixed with a little horseradish)
> > > >
> > >> Hot-Sweet chicken sauce (normally add some worstershire, A1 or
> > Cholula >> to it)
> > >
> > > Sorry to requote all that people but it all seems relevant.
> > > Dips, spices, A1, etc, etc on a good ribeye or a strip steak
> > > sounds just so wrong to me. Use that stuff on a cheaper steak
> > > maybe.
> > >
> > > For me, a good cut of beef stands alone, just add some salt.
> > >
> > I agree. Then again, I like a good tender cut of beef.
> >
> > The need for all those sauces and thin slicing sound like it needed
> > some help. <shrug>
>
> If you're committed to eating only a small amount of meat at a meal,
> thin slicing makes a small amount look like more, makes it take longer
> to eat, and makes serving steak familiar, more like other meals.
>
> The dipping sauces remind me of fondue Bourguignonne. Nobody
> complains about dipping sauces when the steak has been cut up and
> cooked by immersing it in hot oil at the end of a little fork.
>
> Cindy Hamilton

Smile, to me they remind me of the orient were you had the little side
bowls of this and that which might match many items at the table.



--

Cute, the widdle babies are now trying to post as me.

From: cshenk >

Note they do not use the real address and if they did, my ISP can nail
them.

Ah well, just ignore the jerks.
Carol
--

On 11/22/2015 5:08 PM, cshenk wrote:
> Cute, the widdle babies are now trying to post as me.
>
> From: cshenk >
>
> Note they do not use the real address and if they did, my ISP can nail
> them.

Lol!

With what, a nasty email?

L o ****ing L!

> Ah well, just ignore the jerks.
> Carol

Like you ignore Sqwerty,dear?

cshenk wrote:
> Ah well, just ignore the jerks.
> Carol
> --

Of course.

So why can't you ignore sqwerty and marty?

On Sun, 22 Nov 2015 13:21:30 -0800 (PST), Cindy Hamilton
> wrote:

> On Sunday, November 22, 2015 at 12:50:45 PM UTC-5, jmcquown wrote:
> >
> > Sorry, I still prefer a good quality beef steak that doesn't need
> > anything but S&P. I have never been one to tart up steaks with A1 or
> > Heinz 57, much less mixed with soy sauce or bottled BBQ sauce. YMMV.
>
> No need to be sorry. There's room for everyone's preferences.
>
> I like steak lots of ways. Plain, tarted up (although I'm not so fond
> of bottled sauces). Even with a nice brandy/garlic/butter
> pan sauce.
>

I rarely do anything to steaks I make. Sometimes I have a dab of
horseradish on the side, mostly not. One thing I've had my eye on for
years is chimichurri sauce. I'll definitely try that sometime.

--

sf

sf wrote:
> On Sun, 22 Nov 2015 13:21:30 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, November 22, 2015 at 12:50:45 PM UTC-5, jmcquown wrote:
>>>
>>> Sorry, I still prefer a good quality beef steak that doesn't need
>>> anything but S&P. I have never been one to tart up steaks with A1 or
>>> Heinz 57, much less mixed with soy sauce or bottled BBQ sauce. YMMV.
>>
>> No need to be sorry. There's room for everyone's preferences.
>>
>> I like steak lots of ways. Plain, tarted up (although I'm not so fond
>> of bottled sauces). Even with a nice brandy/garlic/butter
>> pan sauce.
>>
>
> I rarely do anything to steaks I make. Sometimes I have a dab of
> horseradish on the side, mostly not. One thing I've had my eye on for
> years is chimichurri sauce. I'll definitely try that sometime.
>

Coarse kosher salt, some cracked green pepper, just enough.

Chimichurri is elegance defined, the antithesis of that crappy A-1 slop.

Cheri wrote:
>
> "Gary" wrote:
> > For me, a good cut of beef stands alone, just add some salt.
>
> And pepper for me.

In reality, I do use more than salt.

Here's basically what I do whenever I make a steak and others need
not laugh or critizise until they try it. It's from a good chef
that I know.

- marinate your steak in worchestershire sauce just while it's
warming up, no longer
- when it reaches room temperature, coat one side with a combination
of kosher salt, cracked pepper, a little garlic powder, basil,
and tarregon. Press ingredients well into the steak.
- flip it over and repeat.

Grill or pan sear it both sides and finish to med-rare,.

jmcquown wrote:
>
> On 11/22/2015 11:21 AM, Cheri wrote:
> >
> > "Gary" > wrote in message
> > ...
> >
> >> For me, a good cut of beef stands alone, just add some salt.
> >
> > And pepper for me.
> >
> > Cheri
>
> A little bit of pepper here, too.

I press in lots of pepper but it's the big chunks of cracked. If you
use a pepper mill, you loosen it as much as possible then
twist...gives you the big chunks of pepper.

Also, the kosher salt large "chips" are good to use before cooking.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Gary" wrote:
>> > For me, a good cut of beef stands alone, just add some salt.
>>
>> And pepper for me.
>
> In reality, I do use more than salt.
>
> Here's basically what I do whenever I make a steak and others need
> not laugh or critizise until they try it. It's from a good chef
> that I know.
>
> - marinate your steak in worchestershire sauce just while it's
> warming up, no longer
> - when it reaches room temperature, coat one side with a combination
> of kosher salt, cracked pepper, a little garlic powder, basil,
> and tarregon. Press ingredients well into the steak.
> - flip it over and repeat.
>
> Grill or pan sear it both sides and finish to med-rare,.

That sounds fine to me. I would leave the tarragon off, but that's just me.

Cheri

On 11/23/2015 9:48 AM, Cheri wrote:
>
> "Gary" > wrote in message
> ...
>> Cheri wrote:
>>>
>>> "Gary" wrote:
>>> > For me, a good cut of beef stands alone, just add some salt.
>>>
>>> And pepper for me.
>>
>> In reality, I do use more than salt.
>>
>> Here's basically what I do whenever I make a steak and others need
>> not laugh or critizise until they try it. It's from a good chef
>> that I know.
>>
>> - marinate your steak in worchestershire sauce just while it's
>> warming up, no longer
>> - when it reaches room temperature, coat one side with a combination
>> of kosher salt, cracked pepper, a little garlic powder, basil,
>> and tarregon. Press ingredients well into the steak.
>> - flip it over and repeat.
>>
>> Grill or pan sear it both sides and finish to med-rare,.
>
> That sounds fine to me. I would leave the tarragon off, but that's just me.
>
> Cheri

I've done something similar with cheaper cuts of steak. I, too, would
skip the tarragon.

Jill

Sqwertz wrote:
> On Sun, 22 Nov 2015 18:08:33 -0600, cshenk wrote:
>
>> Cute, the widdle babies are now trying to post as me.
>
> It's pretty obvious this is Barbara's psychotic little friend the Casa
> Boner. He's been bitching at you and trying to woo you for weeks, and
> now this is how he "gets even". Same with the Dave Smith posts.
>
> -sw
>


Whine for me, BITCH!

jmcquown wrote:
> I, too, would skip the tarragon.
>
> Jill

To bully Julie again?

On Sun, 22 Nov 2015 20:29:57 -0700, Hidalgo > wrote:

> sf wrote:
> >>
> >
> > I rarely do anything to steaks I make. Sometimes I have a dab of
> > horseradish on the side, mostly not. One thing I've had my eye on for
> > years is chimichurri sauce. I'll definitely try that sometime.
> >
>
> Coarse kosher salt, some cracked green pepper, just enough.
>
> Chimichurri is elegance defined, the antithesis of that crappy A-1 slop.

Agree on all points.

--

sf

On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
wrote:

> I've done something similar with cheaper cuts of steak. I, too, would
> skip the tarragon.

I've had béarnaise sauce (which is flavored with fresh tarragon) with
an expensive cut of meat and it was fabulous.
http://www.epicurious.com/recipes/fo...e-sauce-395049

--

sf

sf wrote:
> On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
> wrote:
>
>> I've done something similar with cheaper cuts of steak. I, too, would
>> skip the tarragon.
>
> I've had béarnaise sauce (which is flavored with fresh tarragon) with
> an expensive cut of meat and it was fabulous.
> http://www.epicurious.com/recipes/fo...e-sauce-395049
>

That looks really good!

On Mon, 23 Nov 2015 16:35:16 -0700, Hidalgo > wrote:

> sf wrote:
> > On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
> > wrote:
> >
> >> I've done something similar with cheaper cuts of steak. I, too, would
> >> skip the tarragon.
> >
> > I've had béarnaise sauce (which is flavored with fresh tarragon) with
> > an expensive cut of meat and it was fabulous.
> > http://www.epicurious.com/recipes/fo...e-sauce-395049
> >
>
> That looks really good!

Haven't done it myself, it was a restaurant meal (twice).

--

sf

Sqwertz wrote in rec.food.cooking:

> On Sun, 22 Nov 2015 18:08:33 -0600, cshenk wrote:
>
> > Cute, the widdle babies are now trying to post as me.
>
> It's pretty obvious this is Barbara's psychotic little friend the Casa
> Boner. He's been bitching at you and trying to woo you for weeks, and
> now this is how he "gets even". Same with the Dave Smith posts.
>
> -sw

Doesnt matter really. I reply to posts I find interesting, and ignore
those not interesting. Thats just how I am.

I've seen folks try to tell others 'who to reply to and who to ignore'
and it simply comes over to me like a bad case of HS clicks and the 'in
crowd'. No thanks.

--

On Mon, 23 Nov 2015 18:33:38 -0600, "cshenk" > wrote:

> I've seen folks try to tell others 'who to reply to and who to ignore'
> and it simply comes over to me like a bad case of HS clicks and the 'in
> crowd'. No thanks.

That's not HS. It's perpetually rude people who think they can order
others.

--

sf

Gary wrote in rec.food.cooking:

> Cheri wrote:
> >
> > "Gary" wrote:
> > > For me, a good cut of beef stands alone, just add some salt.
> >
> > And pepper for me.
>
> In reality, I do use more than salt.
>
> Here's basically what I do whenever I make a steak and others need
> not laugh or critizise until they try it. It's from a good chef
> that I know.
>
> - marinate your steak in worchestershire sauce just while it's
> warming up, no longer
> - when it reaches room temperature, coat one side with a combination
> of kosher salt, cracked pepper, a little garlic powder, basil,
> and tarregon. Press ingredients well into the steak.
> - flip it over and repeat.
>
> Grill or pan sear it both sides and finish to med-rare,.

That works!

My steaks are pretty simple and tend to be more rare than medium rare.

I have many treatments used depending on how tough the cut is. I'm
sure all of us do.

Carol

--

sf wrote:
> On Mon, 23 Nov 2015 16:35:16 -0700, Hidalgo > wrote:
>
>> sf wrote:
>>> On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
>>> wrote:
>>>
>>>> I've done something similar with cheaper cuts of steak. I, too, would
>>>> skip the tarragon.
>>>
>>> I've had béarnaise sauce (which is flavored with fresh tarragon) with
>>> an expensive cut of meat and it was fabulous.
>>> http://www.epicurious.com/recipes/fo...e-sauce-395049
>>>
>>
>> That looks really good!
>
> Haven't done it myself, it was a restaurant meal (twice).
>
I do enjoy tarragon on fish and this is a perfect way to get more use
out of it.


http://www.tasteofhome.com/recipes/b...tarragon-sauce

2 pounds cod or red snapper fillets
1 tablespoon cornstarch
1/2 cup cold water
1/2 cup honey
1/4 cup white wine or chicken broth
1/4 cup lemon juice
1 teaspoon garlic salt
1/2 teaspoon grated lemon peel
1 tablespoon minced fresh tarragon
Tarragon

cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
>> On Sun, 22 Nov 2015 18:08:33 -0600, cshenk wrote:
>>
>>> Cute, the widdle babies are now trying to post as me.
>>
>> It's pretty obvious this is Barbara's psychotic little friend the Casa
>> Boner. He's been bitching at you and trying to woo you for weeks, and
>> now this is how he "gets even". Same with the Dave Smith posts.
>>
>> -sw
>
> Doesnt matter really. I reply to posts I find interesting, and ignore
> those not interesting. Thats just how I am.

Precisely, you FEED the "Groupkillas", you self-centered bitch.

> I've seen folks try to tell others 'who to reply to and who to ignore'
> and it simply comes over to me like a bad case of HS clicks and the 'in
> crowd'. No thanks.

Thanks for being a selfich bitch who feeds the woman-stalker.

On 11/23/2015 5:40 PM, cshenk wrote:
> My steaks are pretty simple

....matching your simple mind...

On 11/23/2015 5:33 PM, cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
>> On Sun, 22 Nov 2015 18:08:33 -0600, cshenk wrote:
>>
>>> Cute, the widdle babies are now trying to post as me.
>>
>> It's pretty obvious this is Barbara's psychotic little friend the Casa
>> Boner. He's been bitching at you and trying to woo you for weeks, and
>> now this is how he "gets even". Same with the Dave Smith posts.
>>
>> -sw
>
> Doesnt matter really. I reply to posts I find interesting, and ignore
> those not interesting. Thats just how I am.

Hi, my name is carol and I feed trolls!

> I've seen folks try to tell others 'who to reply to and who to ignore'
> and it simply comes over to me like a bad case of HS clicks and the 'in
> crowd'. No thanks.

Hi, my name is carol and I feed trolls!

sf wrote in rec.food.cooking:

> On Mon, 23 Nov 2015 18:33:38 -0600, "cshenk" > wrote:
>
> > I've seen folks try to tell others 'who to reply to and who to
> > ignore' and it simply comes over to me like a bad case of HS clicks
> > and the 'in crowd'. No thanks.
>
> That's not HS. It's perpetually rude people who think they can order
> others.

Yup, and you've seen me object to it before. I dont pretend to be
perfect here, but I don't think I've ever told another who they should
talk to in my entire life.

--