OmManiPadmeOmelet wrote:
> Rib eye... ;-d
>
> Half raw in the middle, well seared on the outside.

With pink sea salt (from Hawaii), three color pepper, and some very
expensive olive oil.

Else, dusted with Chipotle, cumin, garlic, cilantro, and mexican
oregano, pre searing.

Or with a generous chunk of maitre d'hotel butter.

Few cuts beat the Rib Eye, rare. No doubt.

-Hollywood, who is having one tonight, with my Chili Fixin Butter

In article . com>,
"Max Hollywood Harris" > wrote:

> OmManiPadmeOmelet wrote:
> > Rib eye... ;-d
> >
> > Half raw in the middle, well seared on the outside.
>
> With pink sea salt (from Hawaii), three color pepper, and some very
> expensive olive oil.

I use a product called "real salt" that is a sort of raw salt heavy in
trace minerals, and I LOVE the three color pepper! It's all I use. :-)

I recently switched to Grapeseed oil tho' for frying steaks as I can get
the oil hotter without smoking up the house. Olive oil tho' is what I
use for nearly all other cooking.

>
> Else, dusted with Chipotle, cumin, garlic, cilantro, and mexican
> oregano, pre searing.

Ooh that sounds good! I have a live Mexican Oregano plant in the herb
garden! It blooms all year long and I prefer to use the flowers over the
leaves. Slightly milder flavor.

>
> Or with a generous chunk of maitre d'hotel butter.
>
> Few cuts beat the Rib Eye, rare. No doubt.

Indeedy! ;-d

Serve with a good Merlot.

>
> -Hollywood, who is having one tonight, with my Chili Fixin Butter

Cheers!

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> I recently switched to Grapeseed oil tho' for frying steaks as I can
> get
> the oil hotter without smoking up the house. Olive oil tho' is what I
> use for nearly all other cooking.
>

I only use grape seed oil for beef these days. IMO it adds a flavor to
the beef no other oil comes close to. Of course i do not care for olive
oil so i expect others may not be quite so enthusiastic about grape seed
oil as i am.
---
JL

> >
> > Else, dusted with Chipotle, cumin, garlic, cilantro, and mexican
> > oregano, pre searing.
>
> Ooh that sounds good! I have a live Mexican Oregano plant in the herb
>
> garden! It blooms all year long and I prefer to use the flowers over
> the
> leaves. Slightly milder flavor.
>
> >
> > Or with a generous chunk of maitre d'hotel butter.
> >
> > Few cuts beat the Rib Eye, rare. No doubt.
>
> Indeedy! ;-d
>
> Serve with a good Merlot.
>
> >
> > -Hollywood, who is having one tonight, with my Chili Fixin Butter
>
> Cheers!
>
> >
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > I recently switched to Grapeseed oil tho' for frying steaks as I can
> > get
> > the oil hotter without smoking up the house. Olive oil tho' is what I
> > use for nearly all other cooking.
> >
>
> I only use grape seed oil for beef these days. IMO it adds a flavor to
> the beef no other oil comes close to. Of course i do not care for olive
> oil so i expect others may not be quite so enthusiastic about grape seed
> oil as i am.
> ---
> JL


I'm getting to be enthusiastic about it as I believe that beef should be
cooked hot and fast! :-)

It's nice to not have to air out the house when I'm done just to get a
good steak the way I like it.

I've also found an affordable source.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
> > OmManiPadmeOmelet wrote:
> >
> > > I recently switched to Grapeseed oil tho' for frying steaks as I
> can
> > > get
> > > the oil hotter without smoking up the house. Olive oil tho' is
> what I
> > > use for nearly all other cooking.
> > >
> >
> > I only use grape seed oil for beef these days. IMO it adds a flavor
> to
> > the beef no other oil comes close to. Of course i do not care for
> olive
> > oil so i expect others may not be quite so enthusiastic about grape
> seed
> > oil as i am.
> > ---
> > JL
>
> I'm getting to be enthusiastic about it as I believe that beef should
> be
> cooked hot and fast! :-)

Depending on recipe i agree, but i like a good slow cooked beef also.
Which i will sear or brown on the outside in grape seed oil before i set
it to slow cook.

>
>
> It's nice to not have to air out the house when I'm done just to get a
>
> good steak the way I like it.
>
> I've also found an affordable source.

I was originally gifted with a small bottle of grape seed oil that made
me a convert. i was willing to pay for the rather expensive oil (12
dollars for about 1 pint) but then i was visiting a friend out side of
the major metropolitan urban area i live in and was amazed at the lessor
cost of the same oil 'out of town' 3 - 5 dollars for the same amount,
now days i have my friend bring me a big bottle or can, whichever is
less expensive, when ever she comes to visit me.

Have i mentioned avocado oil for salad dressing with a bit of lime juice
and blue cheese? Walnut oil i use for soups and salads. Peanut and
sesame for cooking. Canola for all purpose. Of course pepper oil for
seasoning.

I recently found a jar of chopped hot peppers, garlic and salt in oil (
i do not know what kind) the only English language on the bottle just
says "hot garlic chili sauce" the back gives ingredients and percentages
of nutrients but all the rest of the packaging is in chinese, so i cant
supply a brand name. But it is good and very convenient and only 1
dollar for a small jar of about but probly not quite 1 cup or about 8
ounces. I used it with a local andoulle (sp.?) sausage and eggs this
morning. Very good.
---
JL

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > >
> > > > I recently switched to Grapeseed oil tho' for frying steaks as I
> > can
> > > > get
> > > > the oil hotter without smoking up the house. Olive oil tho' is
> > what I
> > > > use for nearly all other cooking.
> > > >
> > >
> > > I only use grape seed oil for beef these days. IMO it adds a flavor
> > to
> > > the beef no other oil comes close to. Of course i do not care for
> > olive
> > > oil so i expect others may not be quite so enthusiastic about grape
> > seed
> > > oil as i am.
> > > ---
> > > JL
> >
> > I'm getting to be enthusiastic about it as I believe that beef should
> > be
> > cooked hot and fast! :-)
>
> Depending on recipe i agree, but i like a good slow cooked beef also.
> Which i will sear or brown on the outside in grape seed oil before i set
> it to slow cook.

Sorry, should have said tender steaks...
Slow cooking things like shoulder or rump, or brisket works best.
Tought cuts HAVE to be long, slow cooked.

>
> >
> >
> > It's nice to not have to air out the house when I'm done just to get a
> >
> > good steak the way I like it.
> >
> > I've also found an affordable source.
>
> I was originally gifted with a small bottle of grape seed oil that made
> me a convert. i was willing to pay for the rather expensive oil (12
> dollars for about 1 pint) but then i was visiting a friend out side of
> the major metropolitan urban area i live in and was amazed at the lessor
> cost of the same oil 'out of town' 3 - 5 dollars for the same amount,
> now days i have my friend bring me a big bottle or can, whichever is
> less expensive, when ever she comes to visit me.

This was $6.45 for a liter (2 pints).

>
> Have i mentioned avocado oil for salad dressing with a bit of lime juice
> and blue cheese? Walnut oil i use for soups and salads. Peanut and
> sesame for cooking. Canola for all purpose. Of course pepper oil for
> seasoning.

I've purchased nut oils, but have never cooked with them.
I use them for massage oil mixes and other cosmetic applications.

>
> I recently found a jar of chopped hot peppers, garlic and salt in oil (
> i do not know what kind) the only English language on the bottle just
> says "hot garlic chili sauce" the back gives ingredients and percentages
> of nutrients but all the rest of the packaging is in chinese, so i cant
> supply a brand name. But it is good and very convenient and only 1
> dollar for a small jar of about but probly not quite 1 cup or about 8
> ounces. I used it with a local andoulle (sp.?) sausage and eggs this
> morning. Very good.

It sounds yummy!

> ---
> JL
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson