I got a VERY pleasant surprise at work yesterday so my wife and I went
out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
"cowboy steak" that was a 41 oz prime rib cut of some sort that I was
tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
prime rib. Kim got the 8 oz filet, medium-well. They brought the
steaks out and they were both undercooked...but... I *loved* mine.
It was barely warm in the center, but DELICIOUS and I ate it all. I'd
tried to get Kim to try a medium rare steak before, and last night she
did. Her steak was bloody in the middle but she went for it anyway
and ate every bit of it. I think next time I order a steak (unless
it's at this steakhouse) I'm gonna order it RARE. And *love* it.


--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.


:wq!

"travis" > wrote in message
...
> I got a VERY pleasant surprise at work yesterday so my wife and I went
> out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
> "cowboy steak" that was a 41 oz prime rib cut of some sort that I was
> tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
> prime rib. Kim got the 8 oz filet, medium-well. They brought the
> steaks out and they were both undercooked...but... I *loved* mine.
> It was barely warm in the center, but DELICIOUS and I ate it all. I'd
> tried to get Kim to try a medium rare steak before, and last night she
> did. Her steak was bloody in the middle but she went for it anyway
> and ate every bit of it. I think next time I order a steak (unless
> it's at this steakhouse) I'm gonna order it RARE. And *love* it.
>
>
> --


3 words: black and blue

Jack Blood

On Tue, 30 Sep 2003 12:05:11 GMT, "Jack Schidt®"
> began spewing the following from their
cake-hole:

>
>"travis" > wrote in message
.. .
>> I got a VERY pleasant surprise at work yesterday so my wife and I went
>> out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
>> "cowboy steak" that was a 41 oz prime rib cut of some sort that I was
>> tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
>> prime rib. Kim got the 8 oz filet, medium-well. They brought the
>> steaks out and they were both undercooked...but... I *loved* mine.
>> It was barely warm in the center, but DELICIOUS and I ate it all. I'd
>> tried to get Kim to try a medium rare steak before, and last night she
>> did. Her steak was bloody in the middle but she went for it anyway
>> and ate every bit of it. I think next time I order a steak (unless
>> it's at this steakhouse) I'm gonna order it RARE. And *love* it.
>>
>>
>> --
>
>
>3 words: black and blue
>
>Jack Blood
>

??? :-)



--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.


:wq!

"Jack Schidt®" > wrote in message
m...

>
> 3 words: black and blue
>
> Jack Blood
>
Or Pittsburgh style. Saves one word. Economical.

travis
>On Tue, 30 Sep 2003 12:05:11 GMT, "Jack Schidt®"
> began spewing the following from their
>cake-hole:
>
>>
>>"travis"

>>> I got a VERY pleasant surprise at work yesterday so my wife and I went
>>> out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
>>> "cowboy steak" that was a 41 oz prime rib cut of some sort that I was
>>> tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
>>> prime rib. Kim got the 8 oz filet, medium-well.

I would chide you on your choice of female companionship (filet m-w indeed),
but I see below that between the chef (I wish I could have heard his cackle of
glee as he "medium-well-ed" the filet) and yourself, you've converted her to
the light side.

I used to grill a minimum of 100 burgers and 10 steaks per day in my restaurant
days and every order above "medium" was as a knife through my brain.

>They brought the
>>> steaks out and they were both undercooked...but... I *loved* mine.
>>> It was barely warm in the center, but DELICIOUS and I ate it all. I'd
>>> tried to get Kim to try a medium rare steak before, and last night she
>>> did. Her steak was bloody in the middle but she went for it anyway
>>> and ate every bit of it.

Give her a big attaboy from the peanut gallery, and start plotting on how to
get her wrapped around some steak tartare or kitfo.
>> I think next time I order a steak (unless
>>> it's at this steakhouse) I'm gonna order it RARE. And *love* it.
>>>

>>3 words: black and blue
>>
>>Jack Blood
>>
>
>??? :-)
Since the others are being cutsey, black and blue/Pittsburgh mean
crispy/blackened on the outside, still moo-ing in the middle. It's a good way
to test the authenticity of a steak house - if they don't understand either
term order something else or walk away.

Marc

"MrAoD" > wrote in message
...
> Since the others are being cutsey, black and blue/Pittsburgh mean
> crispy/blackened on the outside, still moo-ing in the middle.

Not easy to achieve at home because of the high heat requirement, so
definitely the way to go in reliable steak house IMO.

Anthony" writes:

>"MrAoD" > wrote in message
>[courtesy snip]
>> Since the others are being cutsey, black and blue/Pittsburgh mean
>> crispy/blackened on the outside, still moo-ing in the middle.
>
>Not easy to achieve at home because of the high heat requirement, so
>definitely the way to go in reliable steak house IMO.
>
Yer right hoss. The grill I worked in the restaurant was 4x6, gas fired grill
rock with a warming shelf and a knee-level broiling shelf. Six burners.

I always kept one burner on high (actually medium, ready to kick into high on a
moment's notice), one on low, and the other three on medium.

The high burner was for black 'n blues and the moment the order came in up went
the gas. Steak on order came to the grill from the back kitchen and I'd douse
it with a melted-seasoned butter and vino mix (me, I threw in some EverClear
for extra flameage, dunno what the other grill chefs did) and slap it down on
the 3" flames.

Whoosh!! [we had a whole grill updraft exhaust hood. sucker was so big it was
the only thing cooling my @$$ during the rush]. Flames would go up as high as
12" then subside to about 6".

When the flames died down, about 1 minute or so, I'd flip the steak onto the
low part of the grill, paint it with the mixture and re-introduce to Mr. Heat.

Trick is to ignite for a moment, the outside of the critter and let it
self-char.

On the home front the best I've ever been able to do is rack up the flames on
the Weber and give the meat a soak in an alcohol-heavy marinade for about 20
minutes, then glaze with a looooong-handled paintbrush dipped in brandy.

Mmmm, crusty steak . . . /drool.

Best,

Marc

"MrAoD" > wrote in message
...
> Yer right hoss. The grill I worked in the restaurant was 4x6, gas fired
grill
> rock with a warming shelf and a knee-level broiling shelf. Six burners.
>
> I always kept one burner on high (actually medium, ready to kick into high
on a
> moment's notice), one on low, and the other three on medium.
>
> The high burner was for black 'n blues and the moment the order came in up
went
> the gas. Steak on order came to the grill from the back kitchen and I'd
douse
> it with a melted-seasoned butter and vino mix (me, I threw in some
EverClear
> for extra flameage, dunno what the other grill chefs did) and slap it down
on
> the 3" flames.
>
> Whoosh!! [we had a whole grill updraft exhaust hood. sucker was so big
it was
> the only thing cooling my @$$ during the rush]. Flames would go up as
high as
> 12" then subside to about 6".
>
> When the flames died down, about 1 minute or so, I'd flip the steak onto
the
> low part of the grill, paint it with the mixture and re-introduce to Mr.
Heat.
>
> Trick is to ignite for a moment, the outside of the critter and let it
> self-char.
>
> On the home front the best I've ever been able to do is rack up the flames
on
> the Weber and give the meat a soak in an alcohol-heavy marinade for about
20
> minutes, then glaze with a looooong-handled paintbrush dipped in brandy.
>
> Mmmm, crusty steak . . . /drool.
>
> Best,
>
> Marc

Ooof! Just your description makes me want it *now*, right now. Happily I'm
on a low carb diet so there's lots of meat on the menu; unhappily eating at
a really good steak restaurant is usually a wallet draining experience, but
just now and then ye gotta have it! Thanks for taking the time to write
about life on the hot line!

(MrAoD) writes:

>Since the others are being cutsey, black and blue/Pittsburgh mean
>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>way
>to test the authenticity of a steak house - if they don't understand either
>term order something else or walk away.
>

Thanks for the explanation. I wouldn't like the "blackened" part, though.
I can't remember where I first saw it, but my favorite phrase concerning a
preference for rare meat goes something like,
"I like mine so rare that a good vet could cure it."

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

connieg999 writes:
>
(MrAoD) writes:
>
>>Since the others are being cutsey, black and blue/Pittsburgh mean
>>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>>way
>>to test the authenticity of a steak house - if they don't understand either
>>term order something else or walk away.
>>
>
>Thanks for the explanation. I wouldn't like the "blackened" part, though.

Well, it doesn't have to be black, just crusty. If you can get the meat to
self-sustain flame-age for a half minute or so it's all same-same.
>I can't remember where I first saw it, but my favorite phrase concerning a
>preference for rare meat goes something like,
>"I like mine so rare that a good vet could cure it."

Heh. "Rare. I wanna be able to see the whip marks where the jockey was
hittin' it.

Best,

Marc

Anthony" writes:

>"MrAoD" wrote
>> Yer right hoss. The grill I worked in the restaurant was 4x6, gas fired
>grill
>> rock with a warming shelf and a knee-level broiling shelf. Six burners.
>>
>> I always kept one burner on high (actually medium, ready to kick into high
>on a
>> moment's notice), one on low, and the other three on medium.
>>
>> The high burner was for black 'n blues and the moment the order came in up
>went
>> the gas. Steak on order came to the grill from the back kitchen and I'd
>douse
>> it with a melted-seasoned butter and vino mix (me, I threw in some
>EverClear
>> for extra flameage, dunno what the other grill chefs did) and slap it down
>on
>> the 3" flames.
>>
>> Whoosh!! [we had a whole grill updraft exhaust hood. sucker was so big
>it was
>> the only thing cooling my @$$ during the rush]. Flames would go up as
>high as
>> 12" then subside to about 6".
>>
>> When the flames died down, about 1 minute or so, I'd flip the steak onto
>the
>> low part of the grill, paint it with the mixture and re-introduce to Mr.
>Heat.
>>
>> Trick is to ignite for a moment, the outside of the critter and let it
>> self-char.
>>
>> On the home front the best I've ever been able to do is rack up the flames
>on
>> the Weber and give the meat a soak in an alcohol-heavy marinade for about
>20
>> minutes, then glaze with a looooong-handled paintbrush dipped in brandy.
>>
>> Mmmm, crusty steak . . . /drool.
>>
>> Best,
>>
>> Marc
>
>Ooof! Just your description makes me want it *now*, right now. Happily I'm
>on a low carb diet so there's lots of meat on the menu; unhappily eating at
>a really good steak restaurant is usually a wallet draining experience, but
>just now and then ye gotta have it! Thanks for taking the time to write
>about life on the hot line!

Hot line was fun, I guess you could tell I was having a bit of a flashback
there.

Prep was also OK, come in early and open up. 20-30 lbs of shrimp, 10-15 lbs of
bacon, 60 lbs of vegetables for slicing, another 20 of meat ditto, and the
entire mise to prep [we called it setting up the line, the restaurant wasn't
haute). Quiet time, getting your rhythm down, moving between the stations.

Life was pretty simple then and even though it paid for $hit I still miss it
sometimes.

Marc "well I went home with a waitress, the way I always do . . ." Wolfe

/WarrenZ

Hark! I heard "Jack Schidt®" > say:
> "travis" > wrote in message
> ...

<snip>
> > They brought the
> > steaks out and they were both undercooked...but... I *loved* mine.
> > It was barely warm in the center, but DELICIOUS and I ate it all. I'd
> > tried to get Kim to try a medium rare steak before, and last night she
> > did. Her steak was bloody in the middle but she went for it anyway
> > and ate every bit of it. I think next time I order a steak (unless
> > it's at this steakhouse) I'm gonna order it RARE. And *love* it.

> 3 words: black and blue
>
> Jack Blood

Ugh! Sorry, man -- can't do that. I'm a medium-rare kinda gal...


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Tue, 30 Sep 2003 07:58:20 -0400, travis
> wrote:

>I got a VERY pleasant surprise at work yesterday so my wife and I went
>out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
>"cowboy steak" that was a 41 oz prime rib cut of some sort that I was
>tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
>prime rib. Kim got the 8 oz filet, medium-well. They brought the
>steaks out and they were both undercooked...but... I *loved* mine.
>It was barely warm in the center, but DELICIOUS and I ate it all. I'd
>tried to get Kim to try a medium rare steak before, and last night she
>did. Her steak was bloody in the middle but she went for it anyway
>and ate every bit of it. I think next time I order a steak (unless
>it's at this steakhouse) I'm gonna order it RARE. And *love* it.

Heck, I like beef raw, but I don't like it cold - especially not cold
fat. This 'cool red center' business doesn't fly with me because all
too often it's a 'cold red center.'

Bring it up to blood temperature and let me at it. But not morgue
temperature, please.

......Alan.


Post no bills

"MrAoD" > wrote in message
...

Hot line was fun, I guess you could tell I was having a bit of a flashback
> there.
>
> Prep was also OK, come in early and open up. 20-30 lbs of shrimp, 10-15
lbs of
> bacon, 60 lbs of vegetables for slicing, another 20 of meat ditto, and the
> entire mise to prep [we called it setting up the line, the restaurant
wasn't
> haute). Quiet time, getting your rhythm down, moving between the
stations.
>
> Life was pretty simple then and even though it paid for $hit I still miss
it
> sometimes.
>
> Marc "well I went home with a waitress, the way I always do . . ." Wolfe
>
> /WarrenZ

As you say, no money in it, except for the very few, but the rat-a-tat of
the restaurant business stays with you. Probably remember the good bits and
forget the customers who made one really frosty!

On Tue, 30 Sep 2003 07:58:20 -0400, travis
> wrote:

>I got a VERY pleasant surprise at work yesterday so my wife and I went
>out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
>"cowboy steak" that was a 41 oz prime rib cut of some sort that I was
>tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
>prime rib. Kim got the 8 oz filet, medium-well. They brought the
>steaks out and they were both undercooked...but... I *loved* mine.
>It was barely warm in the center, but DELICIOUS and I ate it all. I'd
>tried to get Kim to try a medium rare steak before, and last night she
>did. Her steak was bloody in the middle but she went for it anyway
>and ate every bit of it. I think next time I order a steak (unless
>it's at this steakhouse) I'm gonna order it RARE. And *love* it.

That 41 Oz Prime Rib sounds good! The rarer the better!

Hark! I heard Rusty Unger > say:

<snip>

> That 41 Oz Prime Rib sounds good! The rarer the better!

41 ounces sounds _painful_ to me. I can't even finish a 10 ounce
steak. Good thing I love cold steak for breakfast...


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Tue, 30 Sep 2003 20:34:16 GMT,
(j*ni) wrote:

>Hark! I heard Rusty Unger > say:
>
><snip>
>
>> That 41 Oz Prime Rib sounds good! The rarer the better!
>
>41 ounces sounds _painful_ to me. I can't even finish a 10 ounce
>steak. Good thing I love cold steak for breakfast...

I would have to not eat for about 2 days, then try to tackle it. It
would be a challenge, but it would be a lot of fun! Thank God for
Doggy Bags though!

"Steve Wertz" > wrote in message
...
> On Tue, 30 Sep 2003 12:05:11 GMT, "Jack Schidt®"
> > wrote:
>
> >"travis" > wrote in message
> .. .
> >> I got a VERY pleasant surprise at work yesterday so my wife and I went
> >> out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
> >> "cowboy steak" that was a 41 oz prime rib cut of some sort that I was
> >> tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
> >> prime rib. Kim got the 8 oz filet, medium-well. They brought the
> >> steaks out and they were both undercooked...but... I *loved* mine.
> >> It was barely warm in the center, but DELICIOUS and I ate it all. I'd
> >> tried to get Kim to try a medium rare steak before, and last night she
> >> did. Her steak was bloody in the middle but she went for it anyway
> >> and ate every bit of it. I think next time I order a steak (unless
> >> it's at this steakhouse) I'm gonna order it RARE. And *love* it.
>
> >3 words: black and blue
>
> I can name that steak in *two* words: "Pittsburgh style".
>
> -s (pittsburghese) w

Is that true? I'm gonna try that out on the local 'chefs' (they call
themselves that, I say 'line cook').

Jack IronCityAle

"MrAoD" > wrote in message
...

> Since the others are being cutsey, black and blue/Pittsburgh mean
> crispy/blackened on the outside, still moo-ing in the middle. It's a good
way
> to test the authenticity of a steak house - if they don't understand
either
> term order something else or walk away.
>

cutsey??? Yikes, I'm losing my touch. I agree on the test of the house; or
if they say "we can't prepare it that way; health codes you know".

Jack Ponderosa

ConnieG999 wrote:
> (MrAoD) writes:
>
>
>>Since the others are being cutsey, black and blue/Pittsburgh mean
>>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>>way
>>to test the authenticity of a steak house - if they don't understand either
>>term order something else or walk away.
>>
> Thanks for the explanation. I wouldn't like the "blackened" part, though.
> I can't remember where I first saw it, but my favorite phrase concerning a
> preference for rare meat goes something like,
> "I like mine so rare that a good vet could cure it."

The blackened part is the collected physical changes that are called
"Maillard reactions" that quite literally make most people salivate.
The extremely high heat chars the surface and caramelizes what little
carbohydrate there is in the meat.

There are three components to our sense of moistness in meat:
water-based juices, fat and our own saliva. The scent of the Maillard
reactions prompts salivation and that will increase our feeling that
the meat is moist. Given the reality that the more cooked the meat is,
the more moisture it loses, the fact that blue or Pittsburgh steaks
are barely cooked means that only a very small percentage of the
moisture is lost. Between the minimal loss of juices and the intense
Maillard-induced salivation, this is about maximum for a juicy steak.

The one caution about them is the fat. If the steak is highly marbled
and the center is cold, as it properly should be, the fat can have an
unpleasant mouthfeel. Simple solution: don't eat the cold fat.

There's a new approach gaining some ground. It's to cook steaks over
very low temperatures and forego the crust. That makes it a totally
different meal. Cooking it low and slow with frequent turning (my
culinary school teachers and every grill man I know would be
screaming) means the meat gets warmed through gradually. If the
cooking surface (skillet or griddle) is no more than 225 and you're
cooking a steak that's about 3/4" thick, it'll take a good 20 minutes
to get it to rare or mid-rare. The first time I had one it was a
singular astonishment. The meat came out looking like no other steak
I'd ever seen before. No crust. The barest appearance of being cooked:
no shrinking or pulling at the edge . It was simply the best steak I'd
ever had up to then. It was just slightly firmed up, all the juices
still in there and when I cut it, it smelled wonderful. I still like
blue steaks, but I also do the slow ones when I want that difference.

Pastorio

Anthony wrote:

> "MrAoD" > wrote in message
> ...
>
>>Hot line was fun, I guess you could tell I was having a bit of a flashback
>>there.
>>
>>Prep was also OK, come in early and open up. 20-30 lbs of shrimp, 10-15
> lbs of bacon, 60 lbs of vegetables for slicing, another 20 of meat ditto, and the
>>entire mise to prep [we called it setting up the line, the restaurant
> wasn't haute). Quiet time, getting your rhythm down, moving between the
> stations.
>>Life was pretty simple then and even though it paid for $hit I still miss
> it sometimes.
>>Marc "well I went home with a waitress, the way I always do . . ." Wolfe
>>/WarrenZ
>
>
> As you say, no money in it, except for the very few, but the rat-a-tat of
> the restaurant business stays with you. Probably remember the good bits and
> forget the customers who made one really frosty!

Most of us who have gotten out now and again get wistful about it. The
energy and ferment of a busy night with tickets strung all the way
across the rail and a small pile waiting to be put up is addictive.
The way a good kitchen clicks, people speaking in short bursts in a
code peculiar to the business and, even more rarefied, to that place.
Someone expediting orders barking directions to cooks and servers.
When it's over, it's that good effort against difficult conditions and
the satisfaction of having pleased many people.

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. And our "trifle" that
wasn't a dessert at all. Remoulade sauce and a redcurrant sauce we
used for one of our wild game dishes between layers of sliced pheasant
leg, simmered country ham, veal breast and grilled polenta slices. We
served it in an ice cream sundae glass and when it went out into the
dining room, several other people wanted it. Became a menu item.

Restaurant people all say they want out and they really do. It's a
tough way to make a living. But very often, they find themselves
somehow involved with it anyway, even after saying it and trying to do
it. A friend who just opened his 8th restaurant said, "I can quit any
time I want." Then we drank some single malt and we both knew he
wouldn't. I've gotten out many times.

Pastorio

Jack Schidt® wrote:

> "travis" > wrote in message
> ...
>
>>I got a VERY pleasant surprise at work yesterday so my wife and I went
>>out to dinner to celebrate. Went to Vinnie's Steakhouse. They had a
>>"cowboy steak" that was a 41 oz prime rib cut of some sort that I was
>>tempted to attempt, but I settled on a medium-rare 18 oz "king cut"
>>prime rib. Kim got the 8 oz filet, medium-well. They brought the
>>steaks out and they were both undercooked...but... I *loved* mine.
>>It was barely warm in the center, but DELICIOUS and I ate it all. I'd
>>tried to get Kim to try a medium rare steak before, and last night she
>>did. Her steak was bloody in the middle but she went for it anyway
>>and ate every bit of it. I think next time I order a steak (unless
>>it's at this steakhouse) I'm gonna order it RARE. And *love* it.
>>
>>
>>--
>
>
>
> 3 words: black and blue
>
> Jack Blood
>
>
or just one: Moooo
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

On Tue, 30 Sep 2003 19:21:33 -0400, Bob Pastorio >
scribed:

Pastorio!

Where the hell is your restaurant? After hearing these descriptions I
have got to try it! Good God, those dishes sound fantastic!

Phreddie



(snip)

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. And our "trifle" that
>wasn't a dessert at all. Remoulade sauce and a redcurrant sauce we
>used for one of our wild game dishes between layers of sliced pheasant
>leg, simmered country ham, veal breast and grilled polenta slices. We
>served it in an ice cream sundae glass and when it went out into the
>dining room, several other people wanted it.

Became a menu item.


>Pastorio

travisty taste in ass writes:

>my wife and I went out to dinner to celebrate.

Celebrate what, you're getting a GED?

>Went to Vinnie's Steakhouse.

No steak purveyer with a dago moniker knows shit from steak.

>They had a "cowboy steak" prime rib

"cowboy steak", ain't that ***-speak for "rough ride a piece of ass?

Rib, the least flavorful beef cut... for folks who hate the taste of beef...
tantamount to eating Mrs. Pauls fish sticks and thinking you're a seafood
maven.

Travisty, yer a friggin' freak!

Ahahahahahahahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Phred wrote:
> On Tue, 30 Sep 2003 19:21:33 -0400, Bob Pastorio >
> scribed:
>
> Pastorio!
>
> Where the hell is your restaurant? After hearing these descriptions I
> have got to try it! Good God, those dishes sound fantastic!

Thanks, Phred. Nowadays, I only cook at home or for the very rare
catering or demonstration. Finally got out of the restaurant business.
Last couple gigs were to rescue country clubs that had gone astray.
Six or eight months and out.

I live in the Shenandoah Valley of Virginia, a rather rural area. My
restaurants were in the central valley area. Couple white tablecloth
operations, BBQ place, saloons, resort feeding (everything from
burgers and dogs at the slopes to fancy continental with long wine
list and tableside shenanigans).

Pastorio

> Phreddie
> (snip)
>
>>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. And our "trifle" that
>>wasn't a dessert at all. Remoulade sauce and a redcurrant sauce we
>>used for one of our wild game dishes between layers of sliced pheasant
>>leg, simmered country ham, veal breast and grilled polenta slices. We
>>served it in an ice cream sundae glass and when it went out into the
>>dining room, several other people wanted it.
>
> Became a menu item.
>
>>Pastorio

"Bob Pastorio" > wrote in message
...
> Phred wrote:
> > On Tue, 30 Sep 2003 19:21:33 -0400, Bob Pastorio >
> > scribed:
> >
> > Pastorio!
> >
> > Where the hell is your restaurant? After hearing these descriptions I
> > have got to try it! Good God, those dishes sound fantastic!
>
> Thanks, Phred. Nowadays, I only cook at home or for the very rare
> catering or demonstration. Finally got out of the restaurant business.
> Last couple gigs were to rescue country clubs that had gone astray.
> Six or eight months and out.
>
> I live in the Shenandoah Valley of Virginia, a rather rural area. My
> restaurants were in the central valley area. Couple white tablecloth
> operations, BBQ place, saloons, resort feeding (everything from
> burgers and dogs at the slopes to fancy continental with long wine
> list and tableside shenanigans).
>

Sometimes there are under the table shenanigans too.

Jack Tipple

PENMART01 wrote:

> travisty taste in ass writes:
>
>>my wife and I went out to dinner to celebrate.
>
> Celebrate what, you're getting a GED?
>
>>Went to Vinnie's Steakhouse.
>
> No steak purveyer with a dago moniker knows shit from steak.

Oh, look, it's Sheldon once again. Stupidity at a level that staggers
even other stupid people. New heights of insane ranting. New pointless
mental vomit.

Here, Shitwit, some more names to call people. French=frog.
Swede=squarehead. Jew=kike. German=kraut. Japanese=nip. English=limey.
I'm fresh out, but I'm sure there are others out there.

>>They had a "cowboy steak" prime rib
>
> "cowboy steak", ain't that ***-speak for "rough ride a piece of ass?
>
> Rib, the least flavorful beef cut... for folks who hate the taste of beef...
> tantamount to eating Mrs. Pauls fish sticks and thinking you're a seafood
> maven.
>
> Travisty, yer a friggin' freak!
>
> Ahahahahahahahahahahahaha. . . .

The insane laugh of a mentally crippled ex-navy cook named Katz.
Proving once again that lunacy is no limit in usenet.

> ---= BOYCOTT FRENCH--GERMAN (belgium) =---

I love this line above. Just because it makes no sense is no reason to
stop using it. Helps to prove how handicapped Cookie Katz really is.
His knowledge of geopolitics is right up there with his knowledge of
food and cooking.

"Up where," you may ask. Exactly.

> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."

I think you're right, Sheldon. Life without tribulation is
meaningless. For a superficial shithead like you. For everyone else,
life's fine points are measured in accomplishment, successes and the
moments of joy. For you, it's your self-induced misery and pain you
revel in, like all sickos and mentally stunted deviants.

I truly and actively dislike you, your methods, your malice, your
efforts at inflicting pain and your unremitting insanity. I will help
to keep your life meaningful with these appreciative posts. You
demented ignoramus.

Pastorio

In article
>, alzelt
> wrote:

> > 3 words: black and blue
> >
> > Jack Blood

> or just one: Moooo

My late BIL said he liked his steaks carried through a warm room.
-Barb Medium
--
-Barb, whose reply address is now munged due to Swen. You can figure it out.
Saw The Little Muffin recently. She didn't know I was coming to visit.
She saw my can of TaB on the counter before she saw me.
She looked at the can and said, "Baba?"

Jack Schidt=AE wrote:

> "Bob Pastorio" > wrote in message
> ...
>=20
>>Phred wrote:
>>
>>>On Tue, 30 Sep 2003 19:21:33 -0400, Bob Pastorio >
>>>scribed:
>>>
>>>Pastorio!
>>>
>>>Where the hell is your restaurant? After hearing these descriptions I
>>>have got to try it! Good God, those dishes sound fantastic!
>>
>>Thanks, Phred. Nowadays, I only cook at home or for the very rare
>>catering or demonstration. Finally got out of the restaurant business.
>>Last couple gigs were to rescue country clubs that had gone astray.
>>Six or eight months and out.
>>
>>I live in the Shenandoah Valley of Virginia, a rather rural area. My
>>restaurants were in the central valley area. Couple white tablecloth
>>operations, BBQ place, saloons, resort feeding (everything from
>>burgers and dogs at the slopes to fancy continental with long wine
>>list and tableside shenanigans).
>=20
> Sometimes there are under the table shenanigans too.
>=20
> Jack Tipple

In the *good* places. To be sure.

Not like the good old days, though. Tablecloths were longer. Had more=20
privacy.

Pastorio

In article >,
Bob Pastorio > wrote:
>ConnieG999 wrote:
>> (MrAoD) writes:
>>
>>
>>>Since the others are being cutsey, black and blue/Pittsburgh mean
>>>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>>>way
>>>to test the authenticity of a steak house - if they don't understand either
>>>term order something else or walk away.

Hmm, when I was working a broiler I knew "black and blue" to
mean "get it good and crispy on one side, but don't flip it" --
so that the temperature would range from charred and well done
on side A to very rare on side B. "Charred rare" meant to dip
it in clarified butter and broil it quickly, so it'd char like
crazy on all sides but remain very rare inside.

I never worked in what I would call a quality steakhouse, though.

>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.

--
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 Tue, 30 Sep 2003 18:56:31 -0400, Bob Pastorio >
wrote:

>The one caution about them is the fat. If the steak is highly marbled
>and the center is cold, as it properly should be, the fat can have an
>unpleasant mouthfeel. Simple solution: don't eat the cold fat.

Having to dissect my steak to remove the cold fat takes away a great
deal of my dining pleasure.

>There's a new approach gaining some ground. It's to cook steaks over
>very low temperatures and forego the crust. That makes it a totally
>different meal. Cooking it low and slow with frequent turning (my
>culinary school teachers and every grill man I know would be
>screaming) means the meat gets warmed through gradually. If the
>cooking surface (skillet or griddle) is no more than 225 and you're
>cooking a steak that's about 3/4" thick, it'll take a good 20 minutes
>to get it to rare or mid-rare. The first time I had one it was a
>singular astonishment. The meat came out looking like no other steak
>I'd ever seen before. No crust. The barest appearance of being cooked:
>no shrinking or pulling at the edge . It was simply the best steak I'd
>ever had up to then. It was just slightly firmed up, all the juices
>still in there and when I cut it, it smelled wonderful. I still like
>blue steaks, but I also do the slow ones when I want that difference.
>
>Pastorio

What I've been doing at home is to season the steak, typically just
black pepper, a bit of salt, and some garlic powder, give it a light
coat of oil, then throw it on the grill with the gas turned very high.
Let it sizzle for twenty to thirty seconds then flip it over for more
of the same then turn the fire way down to let it warm through.

My objective is to give the outside it's good browning while leaving
the inside essentially raw, but at a temperature something higher than
that of congealed fat. Don't always hit it just right, but that's
more because I'm usually trying to do two or more things at once which
is generally a poor idea when cooking something fast on a grill - at
least for me anyway.

......Alan.


Post no bills

Bob Pastorio wrote:

> I truly and actively dislike you, your methods, your malice, your
> efforts at inflicting pain and your unremitting insanity. I will help to
> keep your life meaningful with these appreciative posts. You demented
> ignoramus.
>
> Pastorio

Oh God, here we go again...

~john!

Hark! I heard levelwave > say:
> Bob Pastorio wrote:
>
> > I truly and actively dislike you, your methods, your malice, your
> > efforts at inflicting pain and your unremitting insanity. I will help to
> > keep your life meaningful with these appreciative posts. You demented
> > ignoramus.

> Oh God, here we go again...

I wound up killfiling Pastorio over this crap. I hated to
do it, because he posts some great stuff about food, but his
obsession with Sheldon is beyond comprehension. Guess I'll
have to start killfiling his threads too, starting with
this one...


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Wed, 01 Oct 2003 19:37:49 GMT,
(j*ni p.) wrote:

>Hark! I heard levelwave > say:
>> Bob Pastorio wrote:
>>
>> > I truly and actively dislike you, your methods, your malice, your
>> > efforts at inflicting pain and your unremitting insanity. I will help to
>> > keep your life meaningful with these appreciative posts. You demented
>> > ignoramus.
>
>> Oh God, here we go again...
>
>I wound up killfiling Pastorio over this crap. I hated to
>do it, because he posts some great stuff about food, but his
>obsession with Sheldon is beyond comprehension. Guess I'll
>have to start killfiling his threads too, starting with
>this one...

I'm laughing because I just took him out of the killfile, which I had
put him into for this very reason, and now this. OK, back in there
with Sheldon. If Pastorio can't ignore Sheldon, I'll just ignore him!

David

David Wright wrote:
> On Wed, 01 Oct 2003 19:37:49 GMT,
> (j*ni p.) wrote:
>
>
>>Hark! I heard levelwave > say:
>>
>>>Bob Pastorio wrote:
>>>
>>>
>>>>I truly and actively dislike you, your methods, your malice, your
>>>>efforts at inflicting pain and your unremitting insanity. I will help to
>>>>keep your life meaningful with these appreciative posts. You demented
>>>>ignoramus.
>>>
>>>Oh God, here we go again...
>>
>>I wound up killfiling Pastorio over this crap. I hated to
>>do it, because he posts some great stuff about food, but his
>>obsession with Sheldon is beyond comprehension. Guess I'll
>>have to start killfiling his threads too, starting with
>>this one...
>
>
> I'm laughing because I just took him out of the killfile, which I had
> put him into for this very reason, and now this. OK, back in there
> with Sheldon. If Pastorio can't ignore Sheldon, I'll just ignore him!
>
> David

What's wrong with not opening their posts? Just letting them be?

So let me guess; a killfile is a way, of your curiosity not getting the
best of you? I surely hope you don't peek at the trash every now and then...

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

On 1 Oct 2003 13:12:56 -0400, (Mark Shaw)
shared the following:

>In article >,
>Bob Pastorio > wrote:
>>ConnieG999 wrote:
>>> (MrAoD) writes:
>>>
>>>
>>>>Since the others are being cutsey, black and blue/Pittsburgh mean
>>>>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>>>>way
>>>>to test the authenticity of a steak house - if they don't understand either
>>>>term order something else or walk away.
>
>Hmm, when I was working a broiler I knew "black and blue" to
>mean "get it good and crispy on one side, but don't flip it" --
>so that the temperature would range from charred and well done
>on side A to very rare on side B. "Charred rare" meant to dip
>it in clarified butter and broil it quickly, so it'd char like
>crazy on all sides but remain very rare inside.
>
>I never worked in what I would call a quality steakhouse, though.
>
>>There's a new approach gaining some ground. It's to cook steaks over
>>very low temperatures and forego the crust.

That seems to be the way mine was cooked. Everyone kept talking about
forming a crust on the outside by using high heat for a short period
of time, but looking at the steak I ate I'd guess they followed the
"very low temperature" idea. I love the way it turned out, but the
crusty outside also sounds really yummy.

>
>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.


--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.


:wq!

On Wed, 01 Oct 2003 19:37:49 GMT,
(j*ni p.) wrote:

>Hark! I heard levelwave > say:
>> Bob Pastorio wrote:
>>
>> > I truly and actively dislike you, your methods, your malice, your
>> > efforts at inflicting pain and your unremitting insanity. I will help to
>> > keep your life meaningful with these appreciative posts. You demented
>> > ignoramus.
>
>> Oh God, here we go again...
>
>I wound up killfiling Pastorio over this crap. I hated to
>do it, because he posts some great stuff about food, but his
>obsession with Sheldon is beyond comprehension. Guess I'll
>have to start killfiling his threads too, starting with
>this one...

I can't stand Sheldon either, but I haven't kill filed him. Both post
useful information. Bob quite often, Sheldon once in a while. The
stuff I don't like just gets deleted.

Complaining about Pastorio complaining about Sheldon is about as
pointless as complaining about Sheldon.

Sheldon, of course, is usually just pointless.

......Alan.


Post no bills

On Wed, 01 Oct 2003 20:54:09 GMT, David Wright
> shared the following:

>On Wed, 01 Oct 2003 19:37:49 GMT,
>(j*ni p.) wrote:
>
>>Hark! I heard levelwave > say:
>>> Bob Pastorio wrote:
>>>
>>> > I truly and actively dislike you, your methods, your malice, your
>>> > efforts at inflicting pain and your unremitting insanity. I will help to
>>> > keep your life meaningful with these appreciative posts. You demented
>>> > ignoramus.
>>
>>> Oh God, here we go again...
>>
>>I wound up killfiling Pastorio over this crap. I hated to
>>do it, because he posts some great stuff about food, but his
>>obsession with Sheldon is beyond comprehension. Guess I'll
>>have to start killfiling his threads too, starting with
>>this one...
>
>I'm laughing because I just took him out of the killfile, which I had
>put him into for this very reason, and now this. OK, back in there
>with Sheldon. If Pastorio can't ignore Sheldon, I'll just ignore him!
>
>David

I put Sheldon in my killfile about 2 days after starting to monitor
this newsgroup. I normally check the "30 day long" box, where the
killfile filter drops after 30 days. I didn't even bother to check
that box for him. He's useless.



--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.


:wq!

"j*ni p." > wrote in message
...
>
> I wound up killfiling Pastorio over this crap. I hated to
> do it, because he posts some great stuff about food, but his
> obsession with Sheldon is beyond comprehension. Guess I'll
> have to start killfiling his threads too, starting with
> this one...
>
Yup, Pastorio and Sheldon have both been in my killfile for some time. Pity
really as both of them have something to offer, but they're just too ugly to
make it worthwhile.

Richard Periut wrote:

> What's wrong with not opening their posts? Just letting them be?
>
> So let me guess; a killfile is a way, of your curiosity not getting the
> best of you? I surely hope you don't peek at the trash every now and then...


No, it's so you use the automatic message selection features, that is
run down through all messages. Your way requires reading every message
header and sender, then picking and choosing. Inefficient.



Brian Rodenborn