Screwing up your steak
Poll
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1 vote (25%) | |||
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1 vote (25%) |
4 members have voted
April 24th, 2019 at 7:55:31 PM permalink | |
Mosca Member since: Oct 24, 2012 Threads: 22 Posts: 730 |
While you shouldn’t have to cut into your meat to see if it’s done, it doesn’t ruin it. It will be fine. A better choice is, as you say, to invest in a digital instant read thermometer. At home, I go with a ribeye. In a restaurant, I go with a strip steak. My reasoning is that at home I can shop for and pick my own ribeye, and maximize the spinalis (that muscle along the edge, also known as the ribeye cap); in a restaurant I might or might not get a good one. But a strip steak in a restaurant is usually overweight (order a 14oz, get a 16oz) and damn good, very distinctly beefy. I once splurged on an entire Wagyu ribeye cap from Snake River Farms. My god was that good. But once was enough. My favorite is beef short ribs, braised in a red wine demiglace. I could eat that every night for a year and not tire of it. We had it five nights in a row a couple weeks ago, I would have had it again but Mrs Mosca said no. |
April 25th, 2019 at 4:44:22 AM permalink | |
Fleastiff Member since: Oct 27, 2012 Threads: 62 Posts: 7831 | Grills, skillets, thermometers; none of that stuff for me. You put it in the microwave, you spin the dial and after about half that time has elapsed, you eat it. |
April 25th, 2019 at 6:44:59 AM permalink | |
AZDuffman Member since: Oct 24, 2012 Threads: 135 Posts: 18204 |
Sounds like either a youth hostel or minimum security prison. The President is a fink. |
April 25th, 2019 at 7:00:21 AM permalink | |
Fleastiff Member since: Oct 27, 2012 Threads: 62 Posts: 7831 | Close, but no cigar. A county-subsidized Poorhouse for the retired and/or retarded. |
May 21st, 2019 at 12:22:44 PM permalink | |
Fleastiff Member since: Oct 27, 2012 Threads: 62 Posts: 7831 | Went to a resort recently on Prime Rib night. Enjoyed it immensely, particularly the fat and that little plastic vial of au jus. Decided to try the horseradish and found that taste buds must have changed for me. Horseradish ruined it and made me thirsty all night long. Used to love the stuff. Old age certainly has its drawbacks. |
May 21st, 2019 at 2:57:28 PM permalink | |
Evenbob Member since: Oct 24, 2012 Threads: 146 Posts: 25011 |
You should be very happy there.. If you take a risk, you may lose. If you never take a risk, you will always lose. |
May 21st, 2019 at 3:28:17 PM permalink | |
Fleastiff Member since: Oct 27, 2012 Threads: 62 Posts: 7831 | Well, people should be very happy wherever they are, but I have never lead such a life and being in a county poorhouse for the retired and/or retarded is definitely not fun for me. People here are dumb, self-obsessed jerks without ideas. Those, like me, who are without transportation are even in a worse situation and the silly social workers will not authorize travel to or from a casino, nor will they authorize a blackjack or Pai Gow tutor, even though its obvious that I lost a great many brain cells during my recent medical crisis. I can get someone to teach me how to sort and fold laundry, the social workers will authorize that but they won't pay for anything related to re-learning games of chance. |
May 21st, 2019 at 3:36:34 PM permalink | |
Evenbob Member since: Oct 24, 2012 Threads: 146 Posts: 25011 |
I'm still not seeing the problem.. If you take a risk, you may lose. If you never take a risk, you will always lose. |
May 21st, 2019 at 4:15:35 PM permalink | |
Fleastiff Member since: Oct 27, 2012 Threads: 62 Posts: 7831 | I'm sure your good friend, FrGamble, will be able to assist you. Perhaps with: "There are none so blind as those who will not see". |
May 22nd, 2019 at 4:58:42 AM permalink | |
DRich Member since: Oct 24, 2012 Threads: 51 Posts: 4963 |
I am currently in French St. Martin and the food here is wonderful. They sure take their food seriously here. Even at the beach bars they have chefs and not just line cooks like we have in the U.S. Very few places serve steaks here. My assumption is that it is not challenging enough for the chefs here as almost all of the mealsare complex with lots of ingredients. I have eaten so much fish this week that gils are starting to protrude from my neck. I have been trying many things that I have not had before and have been very happy with most meals. Triggerfish, Parrotfish, Codfish fritters, and I think tonight will be a simple Mahi Mahi with a cajun cream reduction. At my age a Life In Prison sentence is not much of a detrrent. |