D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg


modom

On Sat 28 Jan 2006 07:15:28p, Thus Spake Zarathustra, or was it modom?

> D got some flank steak in the used meat section of a supermarket on he
> way home from Dallas today. I broiled it. The green beans turned
> rather too brown. Mea culpa. I cooked them in a soy and demi glace
> liquid, and the brown of the demi stained them. I'll do better next
> time. I know how to do it, but I got lazy. The relish on the meat is
> a caramelized mirepoix with red bell pepper, ginger, reduced marinade
> (soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
> that's another blood orange section on the plate and more carrots and
> tomatoes, too.
>
> http://i1.tinypic.com/msk9rb.jpg

I think that's one of your best plates yet! The flank steak looks great, and
the green beans are definitely not to brown for me. I'm sure any sacrifice
in color was more than made up for in the flavor.

--
Wayne Boatwright o¿o
____________________

BIOYA

modom wrote:
> D got some flank steak in the used meat section of a supermarket on he
> way home from Dallas today. I broiled it. The green beans turned
> rather too brown. Mea culpa. I cooked them in a soy and demi glace
> liquid, and the brown of the demi stained them. I'll do better next
> time. I know how to do it, but I got lazy. The relish on the meat is
> a caramelized mirepoix with red bell pepper, ginger, reduced marinade
> (soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
> that's another blood orange section on the plate and more carrots and
> tomatoes, too.
>
> http://i1.tinypic.com/msk9rb.jpg

I'm sure everything tastes great, flank steak is cooked perfectly, but
you really, really need to sharpen that knife, you hacked that poor
steak to death. Treat yourself to a carbon steel chefs knife... stroke
off those beef slices thin as playing cards and fan them out neatly the
same as a hand of gin rummy. And next picture remove the fork please.

On Sat, 28 Jan 2006 20:15:28 -0600, modom > wrote:

>D got some flank steak in the used meat section of a supermarket on he
>way home from Dallas today. I broiled it. The green beans turned
>rather too brown. Mea culpa. I cooked them in a soy and demi glace
>liquid, and the brown of the demi stained them. I'll do better next
>time. I know how to do it, but I got lazy. The relish on the meat is
>a caramelized mirepoix with red bell pepper, ginger, reduced marinade
>(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
>that's another blood orange section on the plate and more carrots and
>tomatoes, too.
>
>http://i1.tinypic.com/msk9rb.jpg

Ya got me drooling!

On Sat, 28 Jan 2006 20:15:28 -0600, modom wrote:

> D got some flank steak in the used meat section of a supermarket on he
> way home from Dallas today. I broiled it. The green beans turned
> rather too brown. Mea culpa. I cooked them in a soy and demi glace
> liquid, and the brown of the demi stained them.

You're complaining about green beans with a brown overcast that were
cooked in soy and demi glace? What did you expect them to look like,
bro?

> I'll do better next
> time. I know how to do it, but I got lazy.

Next time you won't cook them in anything brown. LOL

> The relish on the meat is
> a caramelized mirepoix with red bell pepper, ginger, reduced marinade
> (soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
> that's another blood orange section on the plate and more carrots and
> tomatoes, too.
>
> http://i1.tinypic.com/msk9rb.jpg
>
Except for the blood orange.... everything looked great to me!
--

Practice safe eating. Always use condiments.

On 28 Jan 2006 19:09:39 -0800, Sheldon wrote:

> I'm sure everything tastes great, flank steak is cooked perfectly, but
> you really, really need to sharpen that knife, you hacked that poor
> steak to death. Treat yourself to a carbon steel chefs knife... stroke
> off those beef slices thin as playing cards and fan them out neatly the
> same as a hand of gin rummy. And next picture remove the fork please.

I'm sure he sliced them thin, but his presentation wasn't fanned out.
Let's face it. That curley mound of beef weired you out.
--

Practice safe eating. Always use condiments.

"modom" > wrote in message
...
>D got some flank steak in the used meat section of a supermarket on he
> way home from Dallas today. I broiled it. The green beans turned
> rather too brown. Mea culpa. I cooked them in a soy and demi glace
> liquid, and the brown of the demi stained them. I'll do better next
> time. I know how to do it, but I got lazy. The relish on the meat is
> a caramelized mirepoix with red bell pepper, ginger, reduced marinade
> (soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
> that's another blood orange section on the plate and more carrots and
> tomatoes, too.
>
> http://i1.tinypic.com/msk9rb.jpg

That looks lovely)

"Ophelia" > wrote in news:ho2Df.29945$mu.19036
@fe1.news.blueyonder.co.uk:

>
> "modom" > wrote in message
> ...
>>D got some flank steak in the used meat section of a supermarket on he
>> way home from Dallas today. I broiled it. The green beans turned
>> rather too brown. Mea culpa. I cooked them in a soy and demi glace
>> liquid, and the brown of the demi stained them. I'll do better next
>> time. I know how to do it, but I got lazy. The relish on the meat is
>> a caramelized mirepoix with red bell pepper, ginger, reduced marinade
>> (soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
>> that's another blood orange section on the plate and more carrots and
>> tomatoes, too.
>>
>> http://i1.tinypic.com/msk9rb.jpg
>
> That looks lovely)


Sorry for piggybacking Ophelia.


modom,


What Ophelia said!!!


Andy

sf wrote:
> On 28 Jan 2006 19:09:39 -0800, Sheldon wrote:
>
> > I'm sure everything tastes great, flank steak is cooked perfectly, but
> > you really, really need to sharpen that knife, you hacked that poor
> > steak to death. Treat yourself to a carbon steel chefs knife... stroke
> > off those beef slices thin as playing cards and fan them out neatly the
> > same as a hand of gin rummy. And next picture remove the fork please.
>
> I'm sure he sliced them thin,

You call that thin, you need new glasses.

>but his presentation wasn't fanned out.

Not necessary to make art, but ripped/shredded is disgusting and
plopped down like a pile of cow flop... looks like it has already been
chewed/masticated.... I'm sure my cats would love it anyway, but.

> Let's face it.

With snapshots *presentation* is the _entire_ point.

> That curley mound of beef weired you out.

Perhaps you meant *curly/weirded*... is weirded a word, I don't think
so... now weir is a word, but it's a noun, means a fence or
enclosure... so I don't think you get by with "weired" either.

> Always use condiments.

None of them either... what would you know of condiments.

That food may smell/taste great but we can't do either, all we can do
is look... and when food is just DUMPED in a heap, and even the tools
are in the plate, and the plate itself is ugli/inappropriate... and
when the garnish ain't garnished (what kinda crap is that hunk of
citrus supposed to be, looks like yer feeding a rhesus monkey) for
presentation ya get a big fat D -.. and for effort you're below grade.

>From previous comments I'm absolutely positive that fine dining is
wasted on many of yoose... not that I believe many indulge.

Sheldon

"Andy" <q> wrote in message ...
> "Ophelia" > wrote in news:ho2Df.29945$mu.19036
> @fe1.news.blueyonder.co.uk:
>
>>
>> "modom" > wrote in message
>> ...
>>>D got some flank steak in the used meat section of a supermarket on
>>>he
>>> way home from Dallas today. I broiled it. The green beans turned
>>> rather too brown. Mea culpa. I cooked them in a soy and demi glace
>>> liquid, and the brown of the demi stained them. I'll do better next
>>> time. I know how to do it, but I got lazy. The relish on the meat
>>> is
>>> a caramelized mirepoix with red bell pepper, ginger, reduced
>>> marinade
>>> (soy sauce, ginger, sambal, lemon juice) and more demiglace. And
>>> yes,
>>> that's another blood orange section on the plate and more carrots
>>> and
>>> tomatoes, too.
>>>
>>> http://i1.tinypic.com/msk9rb.jpg
>>
>> That looks lovely)
>
>
> Sorry for piggybacking Ophelia.
>
>
> modom,
>
>
> What Ophelia said!!!

LOL

On 29 Jan 2006 05:58:03 -0800, Sheldon wrote:

> > That curley mound of beef weired you out.
>
> Perhaps you meant *curly/weirded*... is weirded a word, I don't think
> so... now weir is a word, but it's a noun, means a fence or
> enclosure... so I don't think you get by with "weired" either.
>
OK, I didn't proof read or use spell check - so I repeat: That curly
mound of beef weirded you out. If you haven't heard the word
"weirded" before... welcome to modern times. I'm not writing a
thesis, so I can use terminology like that with complete impunity.
<laugh>

> That food may smell/taste great but we can't do either, all we can do
> is look... and when food is just DUMPED in a heap, and even the tools
> are in the plate, and the plate itself is ugli/inappropriate... and
> when the garnish ain't garnished (what kinda crap is that hunk of
> citrus supposed to be, looks like yer feeding a rhesus monkey) for
> presentation ya get a big fat D -.. and for effort you're below grade.
>
I don't think his picture was an attempt to show off fine dining. It
showed dinner.
--

Practice safe eating. Always use condiments.

sf wrote:
>
> It showed dinner.

Well, duh... if we didn't read the Subject line we never would have
known... thank you for the heads up.

You're entitled to your opinion, but no more so than I to mine.

I believe that when folks post pictures of a dish they are not only
knowingly and purposely subjecting themselves to critique but are
actually requesting same... otherwise all they needed to do was just
write about it the same as per usual. I think Modem posts his pictures
in order to receive an *honest* opinion about the appearance...
obviously we can't taste what's depicted.... for all we know it tastes
awful, same as a well presented dish can... so Modem is not asking us
to comment upon how his dish tastes, only on how it *looks like* it
tastes. I seriously doubt the intent of Modem's pictures is to just
inform us that he had such n' such for dinner (see above). And I for
one believe in truthfulness, not in paying lip service hommage when I
truly don't feel that way. And I see nothing debasing in honest
constructive crticism, in fact I value that in a relationship,
extremely so. I abhor disingenuous flippant comments... that's
tantamount to faking orgasm... obviously your values are quite
different from mine, but hey, that's you and this is me. Lot's of
folks here don't appreciate my honesty, obviously... so much so that
they think if they killfile me I'll no longer exist, dumb bird brained
ostriches.

I think Modem is brave for posting pictures of his dinners... I'm not
about to negate his bravery by lying to him, like a coward. I think he
will accept my comments with the good intentions I meant, and hopefully
will take heed and improve. Not only can I tell that his knife is
dull, but that his counter height is not appropriate for his stature...
he slices meat like someone would who's sitting in a chair. Most home
cooks disregard proper counter height (never even occurs to them, that
their $40,000.00 worth of custom cabinets with granite tops was never
tailored to their stature... sheesh, there's nothing custom about
that), professionals stand on a platform tailored to their specific
needs, even if only a one inch board. The standard 36" counter height
of US kitchens is much too high for many men and for most women. If
you need more than a 3" platform do your knife work, especially meat
cutting/carving, at your kitchen table (30"). For those who are
exceptionally tall consider a thicker cutting board or one with legs,
or better yet use two, one atop the other (excessively thick cutting
boards are heavy/cumbersome). Of course women can always opt to perfom
in heels... are you wearing your best FM shoes, sf?

Sheldon Nailed

Sheldon wrote:
> I'm sure everything tastes great, flank steak is cooked perfectly, but
> you really, really need to sharpen that knife, you hacked that poor
> steak to death. Treat yourself to a carbon steel chefs knife... stroke
> off those beef slices thin as playing cards and fan them out neatly the
> same as a hand of gin rummy. And next picture remove the fork please.

I agree with Sheldon- not only will a dull knife (or the improper one)
"hack" as Sheldon so eliquently stated, but can also be somewhat
dangerous to ones' own flesh when compensating by using more force for
it's lack of sharpness.
Flank steak demands a razor-sharp and long-bladed knife to handle it's
width and maximize it's beefy flavor and lack of tenderness through the
cutting of almost paper-thin slices. Slicing it at a 45° angle (across
the grain) also allows for wider slices making that "hand of gin rummy"
even more photogenic.

Nit-pickin' aside... the dinner looks delish! Kev

kevnbro wrote:

> I agree with Sheldon....

Me too, this time. But please, please, don't tell any of my friends!

Cheers
Cathy(xyz)

modom wrote:
> D got some flank steak in the used meat section of a supermarket on he
> way home from Dallas today.

Wanna tell me about the used meat section at your store? personally, I
prefer to buy my ingredients new. =)

Jude wrote:
> modom wrote:
> > D got some flank steak in the used meat section of a supermarket on he
> > way home from Dallas today.
>
> Wanna tell me about the used meat section at your store? personally, I
> prefer to buy my ingredients new. =)

LOL. Maybe it was ridden by more than one cowboy before it became
"meat"
Cheers
Cathy(xyz)

cathyxyz wrote:
> Jude wrote:
> > modom wrote:
> > > D got some flank steak in the used meat section of a supermarket on he
> > > way home from Dallas today.
> >
> > Wanna tell me about the used meat section at your store? personally, I
> > prefer to buy my ingredients new. =)
>
> LOL. Maybe it (she) was ridden by more than one cowboy before it (she) became
> "meat"
> Cheers
> Cathy(xyz)

LOL
Sheldon

On Sun, 29 Jan 2006 11:48:20 -0800, cathyxyz wrote:

>
> kevnbro wrote:
>
>> I agree with Sheldon....
>
> Me too, this time. But please, please, don't tell any of my friends!

1. You dont have any friends.

2. Penmart drills down most every time to the nutz of the matter.

3. If you sent his post to the bit bucket..your loss.

On 29 Jan 2006 12:06:34 -0800, "Jude" > wrote:

>modom wrote:
>> D got some flank steak in the used meat section of a supermarket on he
>> way home from Dallas today.
>
>Wanna tell me about the used meat section at your store? personally, I
>prefer to buy my ingredients new. =)

marked down for quick sale. I think the expression is funny. I stole
it from a family friend.

modom

On 29 Jan 2006 11:26:46 -0800, "kevnbro" >
wrote:

>
>Sheldon wrote:
>> I'm sure everything tastes great, flank steak is cooked perfectly, but
>> you really, really need to sharpen that knife, you hacked that poor
>> steak to death. Treat yourself to a carbon steel chefs knife... stroke
>> off those beef slices thin as playing cards and fan them out neatly the
>> same as a hand of gin rummy. And next picture remove the fork please.
>
> I agree with Sheldon- not only will a dull knife (or the improper one)
>"hack" as Sheldon so eliquently stated, but can also be somewhat
>dangerous to ones' own flesh when compensating by using more force for
>it's lack of sharpness.
> Flank steak demands a razor-sharp and long-bladed knife to handle it's
>width and maximize it's beefy flavor and lack of tenderness through the
>cutting of almost paper-thin slices. Slicing it at a 45° angle (across
>the grain) also allows for wider slices making that "hand of gin rummy"
>even more photogenic.
>
> Nit-pickin' aside... the dinner looks delish! Kev

Thanks.

Here's the knife I used to cut the meat:
http://i1.tinypic.com/mtxmkx.jpg

It was cut thin enough in my opinion.


modom

modom wrote:
> On 29 Jan 2006 11:26:46 -0800, "kevnbro" >
> wrote:
>
> >
> >Sheldon wrote:
> >> I'm sure everything tastes great, flank steak is cooked perfectly, but
> >> you really, really need to sharpen that knife, you hacked that poor
> >> steak to death. Treat yourself to a carbon steel chefs knife... stroke
> >> off those beef slices thin as playing cards and fan them out neatly the
> >> same as a hand of gin rummy. And next picture remove the fork please.
> >
> > I agree with Sheldon- not only will a dull knife (or the improper one)
> >"hack" as Sheldon so eliquently stated, but can also be somewhat
> >dangerous to ones' own flesh when compensating by using more force for
> >it's lack of sharpness.
> > Flank steak demands a razor-sharp and long-bladed knife to handle it's
> >width and maximize it's beefy flavor and lack of tenderness through the
> >cutting of almost paper-thin slices. Slicing it at a 45° angle (across
> >the grain) also allows for wider slices making that "hand of gin rummy"
> >even more photogenic.
> >
> > Nit-pickin' aside... the dinner looks delish! Kev
>
> Thanks.
>
> Here's the knife I used to cut the meat:
> http://i1.tinypic.com/mtxmkx.jpg

That knife appears to have never been sharpened... from how the light
reflects the back portion appears to be dead dull. What brand is that
knife... blade configuration looks french, looks like a Sabatier knock
off... that steel looks funny to me.

On 29 Jan 2006 15:45:15 -0800, "Sheldon" > wrote:

>> Here's the knife I used to cut the meat:
>> http://i1.tinypic.com/mtxmkx.jpg
>
>That knife appears to have never been sharpened... from how the light
>reflects the back portion appears to be dead dull. What brand is that
>knife... blade configuration looks french, looks like a Sabatier knock
>off... that steel looks funny to me.

It's a 10-inch Henkels. Here's a link to a merchant selling this
brand and style. Of course it's mostly sales pitch.
http://www.cutleryandmore.com/details.asp?SKU=203

The knife was a present a couple of years ago. I've sharpened it
several times. I steel it nearly every time I use it.

Do you like Mark Twain?

"It is easy to find fault, if one has that disposition. There was once
a man who, not being able to find any other fault with his coal,
complained that there were too many prehistoric toads in it."

--Pudd'nhead Wilson's Calendar


modom

Sheldon wrote:

>> Here's the knife I used to cut the meat:
>> http://i1.tinypic.com/mtxmkx.jpg
>
> That knife appears to have never been sharpened... from how the light
> reflects the back portion appears to be dead dull. What brand is that
> knife... blade configuration looks french, looks like a Sabatier knock
> off... that steel looks funny to me.
>

Looks like a Henckles Four Star.

modom wrote:
> Sheldon wrote:
>
> >> Here's the knife I used to cut the meat:
> >> http://i1.tinypic.com/mtxmkx.jpg
> >
> >That knife appears to have never been sharpened... from how the light
> >reflects the back portion appears to be dead dull. What brand is that
> >knife... blade configuration looks french, looks like a Sabatier knock
> >off... that steel looks funny to me.
>
> It's a 10-inch Henkels. Here's a link to a merchant selling this
> brand and style. Of course it's mostly sales pitch.
> http://www.cutleryandmore.com/details.asp?SKU=203
>
> The knife was a present a couple of years ago. I've sharpened it
> several times.

You sharpened it? What do you call sharpening... that knife has never
been sharpened.

>I steel it nearly every time I use it.

I believe you, the blade edge shows the curvature of a knife that's
been steeled but not sharpened

Your knife doesn't look exactly like the one in the ad... what happened
to the logo, in two places yet, it's not easy to remove those logos,
certainly not without leaving witness marks.

> Do you like Mark Twain?
>
> "It is easy to find fault, if one has that disposition. There was once
> a man who, not being able to find any other fault with his coal,
> complained that there were too many prehistoric toads in it."
>
> --Pudd'nhead Wilson's Calendar

Now you're grasping for a life raft... Clemens was a word smith, not a
metal smith.

I was playing nice. I gave you the benefit of the doubt, that it was
your equipment. But you are in every respect unappreciative.
Actually you are a slob, your entire presentation looks exactly like a
plate of garbage, precisely like what would be salvaged from a greazy
spoon's dumpster, the scrapings from patrons plates heaped on like a
homeless wino would bare handed, spittle and all... yours are worse
than Dumbdora's slovenly abortions... at least her plates look washed.
If any normal person were served a neanderthal's grubby fistful of
mammoth meat like that at restaurant they'd pick themselves up and walk
out.

Do you like Jean Auel?

Sheldon

On Sun, 29 Jan 2006 20:46:16 -0600, Steve Wertz
> wrote:

>On Sun, 29 Jan 2006 21:16:50 -0500, Goomba38
> wrote:
>
>>Looks like a Henckles Four Star.
>
>Yep - I have the exact same knife. Never been sharpened, just
>steeled and still works fine after 6 years (and at least 30
>spatchcocked chickens - I use it to cut out the backbones).

I was able to shave the hair off my arm with mine this afternoon.
just testin', you know.


modom

On Sun 29 Jan 2006 08:17:36p, Thus Spake Zarathustra, or was it modom?

> On Sun, 29 Jan 2006 20:46:16 -0600, Steve Wertz
> > wrote:
>
>>On Sun, 29 Jan 2006 21:16:50 -0500, Goomba38
> wrote:
>>
>>>Looks like a Henckles Four Star.
>>
>>Yep - I have the exact same knife. Never been sharpened, just
>>steeled and still works fine after 6 years (and at least 30
>>spatchcocked chickens - I use it to cut out the backbones).
>
> I was able to shave the hair off my arm with mine this afternoon.
> just testin', you know.

Well, now you'll know what to use if your razor breaks. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA