General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 13-05-2005, 01:29 PM
Stark
 
Posts: n/a
Default Am I crazy?

Mebbe so. But I like a soupy beef hash sans potatoes that I eat over
hot water cornbread, or pone, if you will.

Problem is I've got lots of rib eye that we've been eating as steaks,
and have a portion set aside for roasting. I'd like to chop up a couple
of those steaks for my semi-hash. Is that criminal?

Most hash or beef tips recipes call for tougher meat and a long, slow
braise to tenderize.

If I'm crazy enough to use the rib eye, should I quick-brown, set
aside, make a flavorful gravy, then toss the meat back in? Should I
lightly flour the meat for browning or just deglaze the pan, add broth
or water/wine, then toss in some flour to thicken?

Obvioulsy I need recipe to get out of bed, let alone do anything in the
kitchen.

  #2 (permalink)   Report Post  
Old 13-05-2005, 01:51 PM
AlleyGator
 
Posts: n/a
Default

Stark wrote:

Mebbe so. But I like a soupy beef hash sans potatoes that I eat over
hot water cornbread, or pone, if you will.


Why in the world would you think you're crazy? I'd set a little of it
aside for stew or chili, and yeah, you can dredge it in some flour
with salt and pepper mixed in, or my favorite, throw it in a crockpot
with some water (just a hair, not too much) and some favorite
seasonings - about 3 or 4 hours before you're ready to eat, throw in
some taters, carrots, onions, cabbage, whatever. Good stuff.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
  #3 (permalink)   Report Post  
Old 13-05-2005, 02:50 PM
Bubba
 
Posts: n/a
Default

Stark wrote:

Mebbe so. But I like a soupy beef hash sans potatoes that I eat over
hot water cornbread, or pone, if you will.

Problem is I've got lots of rib eye that we've been eating as steaks,
and have a portion set aside for roasting. I'd like to chop up a couple
of those steaks for my semi-hash. Is that criminal?

Most hash or beef tips recipes call for tougher meat and a long, slow
braise to tenderize.

If I'm crazy enough to use the rib eye, should I quick-brown, set
aside, make a flavorful gravy, then toss the meat back in? Should I
lightly flour the meat for browning or just deglaze the pan, add broth
or water/wine, then toss in some flour to thicken?

Obvioulsy I need recipe to get out of bed, let alone do anything in the
kitchen.


No reason rib eye shouldn't make a killer hash....certainly has plenty
of flavor. I'd sear it first, but then I think browning anything gives
it more punch.
Good luck and let us know how it turns out!

Bubba

--
You wanna measure, or you wanna cook?

  #4 (permalink)   Report Post  
Old 13-05-2005, 03:35 PM
Stark
 
Posts: n/a
Default

In article , AlleyGator
wrote:

Stark wrote:

Mebbe so. But I like a soupy beef hash sans potatoes that I eat over
hot water cornbread, or pone, if you will.


Why in the world would you think you're crazy? I'd set a little of it
aside for stew or chili, and yeah, you can dredge it in some flour
with salt and pepper mixed in, or my favorite, throw it in a crockpot
with some water (just a hair, not too much) and some favorite
seasonings - about 3 or 4 hours before you're ready to eat, throw in
some taters, carrots, onions, cabbage, whatever. Good stuff.


Thanks, Gator, but does rib eye need slow-cooking? I thought if I
diced it, browned it then made a gravy, I could toss the beef back in
for a heat up and it would be tender enough for my chompers.

I pan seared a 1- inch rib eye for a salad, 1 minute a side in a very
hot skillet, then 3 minutes in a hot oven, let cool and sliced. Wife
said it was a little chewy, but tasted good. Guess I've partially
answered my own question. Duh!
  #5 (permalink)   Report Post  
Old 13-05-2005, 04:14 PM
AlleyGator
 
Posts: n/a
Default

Stark wrote:

Thanks, Gator, but does rib eye need slow-cooking? I thought if I
diced it, browned it then made a gravy, I could toss the beef back in
for a heat up and it would be tender enough for my chompers.

I pan seared a 1- inch rib eye for a salad, 1 minute a side in a very
hot skillet, then 3 minutes in a hot oven, let cool and sliced. Wife
said it was a little chewy, but tasted good. Guess I've partially
answered my own question. Duh!


Sorry Stark - I guess I didn't read close enough and missed your
point. I'm not a meat expert, so I'm not sure about rib-eye as
compared to other cuts. But if you had some leftover already cooked,
you could brown it up with some potatoes, green peppers, and onions in
a little Canola oil, or whatever you have around. Had some of that
last night with some scrambled eggs, because I haven't been eating too
well lately - it really hit the spot. (It wasn't rib-eye, it was
leftover roast beef). On the other question - I'm not sure it
actually NEEDS slow-cooking, but it sure is good done that way. In
fact, my wife is a crockpot fanatic - we haven't had a whole turkey in
years, she just buys the breast and puts it in there with some pepper,
poultry seasoning and a little water. Then, she throws in a bunch of
vegetables 3 or 4 hours before meal-time and it is great. Melts in
your mouth like cotton candy.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.


  #6 (permalink)   Report Post  
Old 14-05-2005, 12:31 AM
BOB
 
Posts: n/a
Default



Stark wrote:
:: Thanks, Gator, but does rib eye need slow-cooking?

No way! Rib eyes are best SEARED over high heat for a very short
period of time.
Personally, I don't think I'd use a rib eye for anything *but* as
steak (ask and I'll post my rib-eye steak cooking method), but it's
your rib-eye, and it would possibly make the best hash you've ever
eaten.

BOB


  #7 (permalink)   Report Post  
Old 14-05-2005, 12:33 AM
BOB
 
Posts: n/a
Default



Bubba wrote:
:: Stark wrote:
::
::: Mebbe so. But I like a soupy beef hash sans potatoes that I eat
over
::: hot water cornbread, or pone, if you will.
:::
::: Problem is I've got lots of rib eye that we've been eating as
steaks,
::: and have a portion set aside for roasting. I'd like to chop up a
couple
::: of those steaks for my semi-hash. Is that criminal?
:::
::: Most hash or beef tips recipes call for tougher meat and a long,
slow
::: braise to tenderize.
:::
::: If I'm crazy enough to use the rib eye, should I quick-brown, set
::: aside, make a flavorful gravy, then toss the meat back in? Should
I
::: lightly flour the meat for browning or just deglaze the pan, add
broth
::: or water/wine, then toss in some flour to thicken?
:::
::: Obvioulsy I need recipe to get out of bed, let alone do anything
in the
::: kitchen.
:::
:::
:: No reason rib eye shouldn't make a killer hash....certainly has
plenty
:: of flavor. I'd sear it first, but then I think browning anything
gives
:: it more punch.
:: Good luck and let us know how it turns out!
::
:: Bubba

Yeah, me too! ;-)

BOB
ps, read my other post to this thread




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
has Lucas gone crazy? Paul Scarlet General Cooking 1 02-12-2008 01:10 AM
This is crazy :D [email protected] General Cooking 0 01-05-2008 12:02 AM
They must be mad or Crazy [email protected] General Cooking 2 04-05-2007 09:09 PM
Is This Crazy? Alan S Barbecue 24 04-10-2004 05:07 PM
Crazy rubs, what have you tried? Michael C. Neel Barbecue 5 28-06-2004 03:43 AM


All times are GMT +1. The time now is 09:37 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017