With buttered kale and baked potato.
https://postimg.cc/image/gplingnn1/
Peppered and ready for heat, salt later.
https://postimg.cc/image/tj6pduhst/

> wrote in message
...

> Peppered and ready for heat, salt later.
> https://postimg.cc/image/tj6pduhst/



Tyler Florence says you have it backwards, he says:

"Skip the pepper when seasoning raw steak. Pepper burns at a high heat and
develops a bitter flavor. Always liberally season a raw steak with a good
kosher salt, but wait to pepper the steak until after it's cooked."

Cheri

On Thursday, July 26, 2018 at 12:55:07 PM UTC-5, Sheldon wrote:
>
> With buttered kale and baked potato.
> https://postimg.cc/image/gplingnn1/
> Peppered and ready for heat, salt later.
> https://postimg.cc/image/tj6pduhst/
>
>
Looks good to me.

Last night I fixed country fried steak and gravy, mashed potatoes,
and green beans. One package of meat had more cubed steaks than I
thought so there's plenty leftover for the next 3 days. Good thing
this is a favorite meal I cook.

On Thu, 26 Jul 2018 11:14:18 -0700 (PDT), "
> wrote:

>On Thursday, July 26, 2018 at 12:55:07 PM UTC-5, Sheldon wrote:
>>
>> With buttered kale and baked potato.
>> https://postimg.cc/image/gplingnn1/
>> Peppered and ready for heat, salt later.
>> https://postimg.cc/image/tj6pduhst/
>>
>>
>Looks good to me.
>
>Last night I fixed country fried steak and gravy, mashed potatoes,
>and green beans. One package of meat had more cubed steaks than I
>thought so there's plenty leftover for the next 3 days. Good thing
>this is a favorite meal I cook.

I like cubed steak, however I pan sear it and then bake it in a pan of
gravy til fork tender.

On Thursday, July 26, 2018 at 1:37:41 PM UTC-5, Sheldon wrote:
>
> On Thu, 26 Jul 2018 11:14:18 -0700 (PDT), "
> > wrote:
>
> >Last night I fixed country fried steak and gravy, mashed potatoes,
> >and green beans. One package of meat had more cubed steaks than I
> >thought so there's plenty leftover for the next 3 days. Good thing
> >this is a favorite meal I cook.
>
> I like cubed steak, however I pan sear it and then bake it in a pan of
> gravy til fork tender.
>
>
I make the gravy then slip those steaks back in the pan, cover, and
simmer on very LOW for about an hour. Yep, fork tender!

On Thu, 26 Jul 2018 11:11:03 -0700, "Cheri" >
wrote:

> wrote in message
.. .
>
>> Peppered and ready for heat, salt later.
>> https://postimg.cc/image/tj6pduhst/
>
>Tyler Florence says you have it backwards, he says:

I never heard of Tyler Florence

>"Skip the pepper when seasoning raw steak. Pepper burns at a high heat and
>develops a bitter flavor. Always liberally season a raw steak with a good
>kosher salt, but wait to pepper the steak until after it's cooked."

The pepper I use is freshly ground peppercorns. I've never experienced
any bitterness. Sometimes I'll coat beef with cracked peppercorns and
let it rest in the fridge overnight to marinate, never any bitterness.
Perhaps you're refering to pre-ground shaker pepper, the bitterness is
likely from the ground mouse turds.
I don't salt raw steak, salt draws out the moisture. And what's
"good" kosher salt? Actually all salt is kosher, but "Kosher Salt"
refers to the large crystals that are used for kashering.

On Thursday, July 26, 2018 at 1:56:55 PM UTC-5, Sheldon wrote:
>
> On Thu, 26 Jul 2018 11:11:03 -0700, "Cheri" >
> wrote:
>
> >
> >Tyler Florence says you have it backwards, he says:
>
> I never heard of Tyler Florence
>
>
HAHAHAHAHAHAHAHAAAAAAAAAAAA!!!!

On Thu, 26 Jul 2018 11:11:03 -0700, "Cheri" >
wrote:

> wrote in message
.. .
>
>> Peppered and ready for heat, salt later.
>> https://postimg.cc/image/tj6pduhst/
>
>
>
>Tyler Florence says you have it backwards, he says:
>
>"Skip the pepper when seasoning raw steak. Pepper burns at a high heat and
>develops a bitter flavor. Always liberally season a raw steak with a good
>kosher salt, but wait to pepper the steak until after it's cooked."

Tyler Florence was one of the first American TV cook/chefs that I
downloaded and watched. Around 2004, I think. He and Rachael Ray.

On Thu, 26 Jul 2018 11:48:34 -0700 (PDT), "
> wrote:

>On Thursday, July 26, 2018 at 1:37:41 PM UTC-5, Sheldon wrote:
>>
>> On Thu, 26 Jul 2018 11:14:18 -0700 (PDT), "
>> > wrote:
>>
>> >Last night I fixed country fried steak and gravy, mashed potatoes,
>> >and green beans. One package of meat had more cubed steaks than I
>> >thought so there's plenty leftover for the next 3 days. Good thing
>> >this is a favorite meal I cook.
>>
>> I like cubed steak, however I pan sear it and then bake it in a pan of
>> gravy til fork tender.
>>
>>
>I make the gravy then slip those steaks back in the pan, cover, and
>simmer on very LOW for about an hour. Yep, fork tender!

That's what I do, only before searing I dust with seasoned flour (I
like Wondra), then stand them on edge in the pan. Sometimes the gravy
is Campbell's mushroom soup with about half the water.

On Thursday, July 26, 2018 at 8:48:38 AM UTC-10, wrote:

> I make the gravy then slip those steaks back in the pan, cover, and
> simmer on very LOW for about an hour. Yep, fork tender!

I made some meatballs recently. I could have made some gravy with the pan drippings but instead added some water and deglazed the pan then boiled off the water while constantly moving the balls. The pan drippings clung to the meat because it was fried in a non-stick pan. It was totally awesome super charged with flavor, meatballs. You can only do this with a non-stick pan. It's a new technique I came up with.

On 7/26/2018 2:14 PM, wrote:
> On Thursday, July 26, 2018 at 12:55:07 PM UTC-5, Sheldon wrote:
>>
>> With buttered kale and baked potato.
>> https://postimg.cc/image/gplingnn1/
>> Peppered and ready for heat, salt later.
>> https://postimg.cc/image/tj6pduhst/
>>
>>
> Looks good to me.
>
> Last night I fixed country fried steak and gravy, mashed potatoes,
> and green beans. One package of meat had more cubed steaks than I
> thought so there's plenty leftover for the next 3 days. Good thing
> this is a favorite meal I cook.
>
Oooh, I love country fried steak with cream gravy! I don't love the
price of cubed steaks.

Jill

On 7/26/2018 2:48 PM, wrote:
> On Thursday, July 26, 2018 at 1:37:41 PM UTC-5, Sheldon wrote:
>>
>> On Thu, 26 Jul 2018 11:14:18 -0700 (PDT), "
>> > wrote:
>>
>>> Last night I fixed country fried steak and gravy, mashed potatoes,
>>> and green beans. One package of meat had more cubed steaks than I
>>> thought so there's plenty leftover for the next 3 days. Good thing
>>> this is a favorite meal I cook.
>>
>> I like cubed steak, however I pan sear it and then bake it in a pan of
>> gravy til fork tender.
>>
>>
> I make the gravy then slip those steaks back in the pan, cover, and
> simmer on very LOW for about an hour. Yep, fork tender!
>
That's what I do.

Jill

On 7/26/2018 1:55 PM, wrote:
>
> With buttered kale and baked potato.
> https://postimg.cc/image/gplingnn1/
> Peppered and ready for heat, salt later.
> https://postimg.cc/image/tj6pduhst/
>

I'm having butterflied breaded shrimp, tater tots, hushpuppies and lima
beans.

Jill

On Thursday, July 26, 2018 at 6:32:39 PM UTC-5, Jill McQuown wrote:
>
> On 7/26/2018 2:14 PM, wrote:
> >
> > Last night I fixed country fried steak and gravy, mashed potatoes,
> > and green beans. One package of meat had more cubed steaks than I
> > thought so there's plenty leftover for the next 3 days. Good thing
> > this is a favorite meal I cook.
> >
> Oooh, I love country fried steak with cream gravy! I don't love the
> price of cubed steaks.
>
> Jill
>
>
I only buy them when I can snag them in the marked down bin.

On Thursday, July 26, 2018 at 6:39:40 PM UTC-5, Jill McQuown wrote:
>
> I'm having butterflied breaded shrimp, tater tots, hushpuppies and lima
> beans.
>
> Jill
>
>
I'll take everything on your plate but the tater tots. You can chow down
on those while I feast on the other goodies.

> wrote in message
...
>
> With buttered kale and baked potato.
> https://postimg.cc/image/gplingnn1/
> Peppered and ready for heat, salt later.
> https://postimg.cc/image/tj6pduhst/

I have salad leftovers for myself. The others will be getting a beef and
veggie stir fry with brown rice. I'm thinking I might also make some
blueberry muffins. Heck, it's so hot the oven isn't going to make it much
worse.

"Cheri" > wrote in message
news
> > wrote in message
> ...
>
>> Peppered and ready for heat, salt later.
>> https://postimg.cc/image/tj6pduhst/
>
>
>
> Tyler Florence says you have it backwards, he says:
>
> "Skip the pepper when seasoning raw steak. Pepper burns at a high heat and
> develops a bitter flavor. Always liberally season a raw steak with a good
> kosher salt, but wait to pepper the steak until after it's cooked."

I have heard that but I always pepper it before and get compliments on it.

> wrote in message
...
> On Thursday, July 26, 2018 at 1:56:55 PM UTC-5, Sheldon wrote:
>>
>> On Thu, 26 Jul 2018 11:11:03 -0700, "Cheri" >
>> wrote:
>>
>> >
>> >Tyler Florence says you have it backwards, he says:
>>
>> I never heard of Tyler Florence
>>
>>
> HAHAHAHAHAHAHAHAAAAAAAAAAAA!!!!

What she said.

"Julie Bove" > wrote in message
news
>
> "Cheri" > wrote in message
> news
>> > wrote in message
>> ...
>>
>>> Peppered and ready for heat, salt later.
>>> https://postimg.cc/image/tj6pduhst/
>>
>>
>>
>> Tyler Florence says you have it backwards, he says:
>>
>> "Skip the pepper when seasoning raw steak. Pepper burns at a high heat
>> and develops a bitter flavor. Always liberally season a raw steak with a
>> good kosher salt, but wait to pepper the steak until after it's cooked."
>
> I have heard that but I always pepper it before and get compliments on it.

Yes, I have never had a problem with pepper first, he was showing how to
make the perfect steak so I watched, but usually I can't stand him.

Cheri

On Thu, 26 Jul 2018 22:54:15 -0500, Sqwertz >
wrote:

>On Thu, 26 Jul 2018 19:32:29 -0400, jmcquown wrote:
>
>> Oooh, I love country fried steak with cream gravy! I don't love the
>> price of cubed steaks.
>
>I went to the store to get some a few weeks ago and ... $6/lb?
>Screw that. I can get ribeyes for that price this week. Even eye
>of round steaks (that make cube steaks) were $5.50/lb. And they
>never go on sale more than $.50/off.
>
>In protest, I had chopped steak for dinner. With home made Heinz 57
>sauce and stroganoff noodles.

"Home made Heinz 57 sauce"... Ok, so you used the following
ingredients:

"Tomato Paste, High Fructose Corn Syrup, Malt Vinegar, Distilled White
Vinegar, Salt, Raisin Concentrate, Mustard Flour, Soybean Oil,
Turmeric, Spices, Apple Concentrate, Guar Gum, Potassium Sorbate and
Sodium Benzoate (as Preservatives), Caramel Coloring, Garlic Powder,
Onion Powder, Natural Flavors."

You scientist!

On Thursday, July 26, 2018 at 1:55:07 PM UTC-4, Sheldon wrote:
> With buttered kale and baked potato.
> https://postimg.cc/image/gplingnn1/
> Peppered and ready for heat, salt later.
> https://postimg.cc/image/tj6pduhst/

Yesterday was my day for grocery shopping, but the store was closed due
to power outage. After traipsing around our yard looking at the storm
damage (one white pine was sheared off at ground level) I scraped together
leftover scampi alongside green beans amandine, and a slice of fresh white
bakery bread drizzled with EVOO and sprinkled with coarse salt. Those
leftover shrimp "needed" to be eaten.

Our automatic standby generator ran for 7 hours yesterday. The power
came back on right as we were hitting the sack.

Cindy Hamilton

"dsi1" wrote in message
...

On Thursday, July 26, 2018 at 8:48:38 AM UTC-10, wrote:

> I make the gravy then slip those steaks back in the pan, cover, and
> simmer on very LOW for about an hour. Yep, fork tender!

I made some meatballs recently. I could have made some gravy with the pan
drippings but instead added some water and deglazed the pan then boiled off
the water while constantly moving the balls. The pan drippings clung to the
meat because it was fried in a non-stick pan. It was totally awesome super
charged with flavor, meatballs. You can only do this with a non-stick pan.
It's a new technique I came up with.

==

Sounds good)

Sqwertz wrote:
> On Thu, 26 Jul 2018 19:39:30 -0400, jmcquown wrote:
>
>> I'm having butterflied breaded shrimp, tater tots, hushpuppies and lima
>> beans.
>
> Seapak to the rescue!
>
> -sw
>

Yeah, she's on the east coast of south carolina. You just can't get
shrimp or *any* seafood there. You have to travel to El Paso Texas to
get good Rio Grande shrimp. I used to live there, and the fresh seafood
market was *GREAT*

Same thing with oysters ... Just can't get them in seacoast areas. Have
to go to Phoenix AZ, where they fish them from the salt river canyon.

Or North Dakota ... great fresh seafood there, right off the boat docks,
but no hush puppies.

On 7/27/2018 4:25 PM, Sqwertz wrote:
> On Thu, 26 Jul 2018 19:39:30 -0400, jmcquown wrote:
>
>> I'm having butterflied breaded shrimp, tater tots, hushpuppies and lima
>> beans.
>
> Seapak to the rescue!
>
> -sw
>
Absolutely!

Jill