In article >,
(MrAoD) wrote:
>(Mark Shaw) writes:

>>>There's a new approach gaining some ground. It's to cook steaks over
>>>very low temperatures and forego the crust.
>>
>>Sounds interesting -- I may try that next time, although I really
>>do like a flash-grilled ribeye: cast iron pan preheated in a 500deg
>>oven for 15 minutes, cook steak in pan over high heat 30sec/side,
>>finish in oven 4 minutes (turning once), make a quick reduction
>>sauce w/ butter and cognac.
>
>I'll try the low'n'slow method myself but like you when I don't have time to
>get the Weber (charcoal) set up I use your cast iron pan method too. I never
>knew it had a name.

I don't know that that name is correct -- I just sort of made
it up when I wrote the post.

I got the method from a "Good Eats" episode, by the way.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

On Thu, 02 Oct 2003 14:53:31 -0400, Goomba
> wrote:

>Melba's Jammin' wrote:
>
>> He posted here regularly at least 7 years ago and then didn't for a
>> while. He cracks me up and I wouldn't miss a post of his for anything.
>
>How funny that we can see things so differently!

Isn't that part of what makes usenet, as well as real life, so
interesting?

>I have yet to read
>anything witty or amusing or even that helpful from him

Obviously others have. You were on my ass 2 weeks ago about my
objection to another poster here. You didn't address me directly and
I've not seen a post where you directly address Pastorio, either.
I've developed a "perception" of you from this. As you and others
told me about the poster who annoys me, just don't read the posts.

Is it really that easy?

>.. yet Sheldon's often dry, biting humor can crack me up at times.

Me too. More so a few years ago whan I was new here. He's sorely in
need of some new material. But he does post some good stuff.

>And yeah. there are times it goes too far, but.... <shrug>

And at times his opinon is not based on facts.

> I don't find his rants about Sheldon any better than what he's complaining about Sheldon doing.

And your whining about Bob isn't any better. Do you see a circle
here that's impossible to get out of? I read your comments about me
in reference to my rants and I (until now) silently took heed and
stopped. Take your own advice. It was good.

Lets get back to cooking.


Your Freind,

Gar

In article >, Bob Pastorio
> wrote:
(sip)
>
> One of our codes was "old family recipe" and it meant that we were
> about to invent a dish for a customer who wanted something not on the
> menu. Or if they wanted something that we'd already sold out of for
> the day. Then we'd ask them questions about what they liked and
> disliked and go back and invent. That's how our rib steak stuffed with
> shrimp and mushrooms that were poached in demi-glace came to be. And
> our butterflied duck breast with a venison forcemeat filling
> re-wrapped in venison bacon and its own skin and coated with
> wonderfully seasoned crumbs and then baked.
> Pastorio
>

Row-behr-to, did you always just happen to have some duck skin, venison
forcemeat and venison bacon around, or was it a game-theme restaurant?
Inquiring Mind Wants To Know. I mean, really . . . . .
--
-Barb

In article >, Bob Pastorio
> wrote:
(snip)Helping them make pizzas with all sorts of exotic (for them)
> ingredients was a trip. Artichoke hearts, brussels sprouts, anchovies,
> stinky cheeses, fish and other things that they wouldn't normally eat
> at gunpoint. Round ones, square ones, triangular ones. One even made
> with frozen French fries! gently smooshed together as a crust.
>
> I do miss the dynamism of a busy restaurant now and again. I don't
> miss the long days and physically-demanding life it is. My last
> operation was open from 6 am to 2 am, 365. Four hours closed to clean
> and restock and back at it. Bar, restaurant, banquet spaces and
> off-premises catering. Staff of 70 at its height. A new soap opera
> every day.

There was a great pizza place in St. Paul -- Grand and Snelling Aves.
It was called Spuddzza. They put a thin layer of sliced potatoes on top
of the crust before adding the other toppings. They made a roma and
basil number on a sour cream sauce, with a little cheese topping, I
think, that was just wonderful. Must be not enough folks were willing
to try -- they're gone. I was crushed. I used to stoke up at their
State Fair booth the days I was there. <deep, mournful sigh>
--
-Barb

Melba's Jammin' wrote:

> In article >, Bob Pastorio
> > wrote:
> (sip)
>
>>One of our codes was "old family recipe" and it meant that we were
>>about to invent a dish for a customer who wanted something not on the
>>menu. Or if they wanted something that we'd already sold out of for
>>the day. Then we'd ask them questions about what they liked and
>>disliked and go back and invent. That's how our rib steak stuffed with
>>shrimp and mushrooms that were poached in demi-glace came to be. And
>>our butterflied duck breast with a venison forcemeat filling
>>re-wrapped in venison bacon and its own skin and coated with
>>wonderfully seasoned crumbs and then baked.
>>Pastorio
>>
> Row-behr-to, did you always just happen to have some duck skin, venison
> forcemeat and venison bacon around, or was it a game-theme restaurant?
> Inquiring Mind Wants To Know. I mean, really . . . . .

No. It was what we had on hand that day. Duck breasts with skin on (we
often had them on hand - very popular specials). Venison forcemeat
takes about 4 minutes when you have the meat, breadcrumbs, eggs,
veggies, and seasoning ingredients on hand. The venison bacon was an
experiment that we had no idea what to do with since none of us had
ever seen it before. We made it as an experiment and it was good. We
made it from a boned and butterflied venison left ham that we larded,
dry-cured and smoked. Major nuisance but wonderfully tasty. Very, very
different than pork bacon. Almost no fat. We had to add it.

We did sell a lot of game meats. American and imported. Lion, hippo,
bear, boar, llama, elk, venison and others. Birds and sea critters,
too. Along with worlds of prime rib, roast beef, steaks, pastas,
seafood, poultry, vegetarian dishes and specialty items I or my people
invented. Worked that way in all my restaurants. When the troops
invented a dish, they got to name it.

Pastorio

On Tue, 07 Oct 2003 15:03:48 -0400, Bob Pastorio >
wrote:


>We did sell a lot of game meats. American and imported. Lion, hippo,
>bear, boar, llama, elk, venison and others. Birds and sea critters,
>too.

Out of curiosity what did the lion meat taste like?

I once moved into a house the owner of which had formerly lived in
then moved out of without taking hardly anything with him. When we
were cleaning the old food out of the kitchen I found a can of lion
meat in sherry sauce. Had no idea how old it was so we pitched it,
but I've always wondered what it would have tasted like.

......Alan.


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