cshenk wrote:
> 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.
>

You'd "talk to" John Wayne Gacy if he were alive and posting here, you
self-absorbed ditz!

On Mon, 23 Nov 2015 17:51:33 -0700, Hidalgo > wrote:

> 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

That's an interesting idea. I didn't think I'd like capers with fish
and turned out I LOVE the combo.

--

sf

sf wrote:
> On Mon, 23 Nov 2015 17:51:33 -0700, Hidalgo > wrote:
>
>> 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
>
> That's an interesting idea. I didn't think I'd like capers with fish
> and turned out I LOVE the combo.
>

The great thing about white eat fish is it supports stronger seasoning
tastes that one might think.

Your fish picata was a perfect example and totallyworks.

On Sun, 22 Nov 2015 07:32:36 -0600, "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)
>
> Carol
"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On 11/24/2015 12:28 PM, sf wrote:
> On Sun, 22 Nov 2015 07:32:36 -0600, "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)
>>
>> Carol
> "> You are reaping what you sowed by feeding known trolls, dearie"
>
> --
> Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
> Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
> Record
>
> ID: 47846596.
>
>> She cheered Boner on until we arrived at this.

"And I still do"

>> She cheered Boner on until we arrived at this.

"And I still do"