The Lounge's Food Blog - Page 102 - The Lounge Discussion and Review on Literature, Arts, Culture

Does anyone know of a website or other resource that has complied a list of cuts of beef searchable by that cut's common name(s) in the various parts of the English speaking world? Google was not particularly helpful. I'm looking for something much more detailed than the Wiki page. Such a resource would also be useful for fish and shellfish. TIA

This!

And do you guys follow any food blogs/sites? Which ones are good?

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09-08-2010 , 07:24 PM

#2528

Blarg

Carpal \'Tunnel

Join Date: Jun 2004 Posts: 53,529

I keep trying to follow Anthony Bourdain, but he's never anywhere for long.

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09-08-2010 , 07:25 PM

#2529

Blarg

Carpal \'Tunnel

Join Date: Jun 2004 Posts: 53,529

Quote:

Originally Posted by levorti

Where would you guys start if you wanted to take a stab at making sushi? Any good book/website recommendations? I have no experience whatsoever, but think it would be fun to give it a shot.

Youtube

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09-08-2010 , 07:57 PM

#2530

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

I just wanted to say I had veal osso bucco tonight, served over risotto, with a bunch of sangiovese.

Those of you who know, will know why I wanted to tell you.

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09-08-2010 , 08:10 PM

#2531

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

You make it?

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09-08-2010 , 11:49 PM

#2532

-Mr. Beautiful-

centurion

Join Date: May 2010 Posts: 187

Quote:

Originally Posted by Rushmore

I just wanted to say I had veal osso bucco tonight, served over risotto, with a bunch of sangiovese.

Those of you who know, will know why I wanted to tell you.

I came

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09-09-2010 , 12:19 AM

#2533

onetoothapart

newbie

Join Date: Sep 2010 Posts: 45

Now I'm starving...

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09-09-2010 , 12:24 AM

#2534

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by xukxuk

This!

And do you guys follow any food blogs/sites? Which ones are good?

egullet and cheftalk forums

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09-09-2010 , 12:26 AM

#2535

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Where would you guys start if you wanted to take a stab at making sushi?

search 2+2 for "pineapple magnum"

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09-09-2010 , 12:27 AM

#2536

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

btw guys.... i think its about that time again....

I need some company in the pantheon.

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09-09-2010 , 03:44 AM

#2537

Bovvaboy

grinder

Join Date: Oct 2009 Posts: 636

Quote:

Originally Posted by Rushmore

I just wanted to say I had veal osso bucco tonight, served over risotto, with a bunch of sangiovese.

Those of you who know, will know why I wanted to tell you.

osso bucco needs more love.....

EDIT just re read your post and saw it was veal osso bucco, never had that, interesting. Also If you haven't had the opportunity, Brunello de Montalcino is an awseome sangiovese based wine. I got a bottle in Montalcino in 2000 and cracked it open last month for a friends 30th, it was sublime.

Last edited by Bovvaboy; 09-09-2010 at 03:50 AM.

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09-09-2010 , 08:21 AM

#2538

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

Quote:

Originally Posted by MrWookie

You make it?

Nope. Paid hard earned cash for it, and it was worth every dime I paid (all 3,000 of them).

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09-09-2010 , 09:14 AM

#2539

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

New, never used before cast iron pan. What do I need to do before throwing food on it? And after cooking?

Ill be making the "bake in oven before put on pan"-steaks tonight!

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09-09-2010 , 09:54 AM

#2540

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

Quote:

Originally Posted by cookie

New, never used before cast iron pan. What do I need to do before throwing food on it? And after cooking?

Ill be making the "bake in oven before put on pan"-steaks tonight!

The entire "seasoning the pan" thing is a little overblown by now. Just wash it with a little soap and water, rinse it well, put a medium layer of shortening (Crisco, whatever, even higher burn point oils like peanut or grapeseed) on it, put it into a 350 degree oven for an hour. It is "seasoned."

And do you really mean you are going to put those poor defenseless steaks into the oven THEN the pan? I was hoping for the other way around.

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09-09-2010 , 09:58 AM

#2541

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

http://www.tinyurbankitchen.com/2009...ye-steaks.html

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09-09-2010 , 10:11 AM

#2542

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by Rushmore

Nope. Paid hard earned cash for it, and it was worth every dime I paid (all 3,000 of them).

Was just wondering if we'd get pics

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09-09-2010 , 11:22 AM

#2543

crashjr

Carpal \'Tunnel

Join Date: Apr 2006 Posts: 12,922

Quote:

Originally Posted by livinitup0

btw guys.... i think its about that time again....

I need some company in the pantheon.

In.

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09-09-2010 , 12:51 PM

#2544

dietDrThunder

veteran

Join Date: Aug 2009 Posts: 2,269

Quote:

Originally Posted by Bill Haywood

I just found this thread, but my wife was pregnant when it started.

Results: L-R Quinn (Mar. 8, 2007) Lukas ('96), Abbie (2001). I'll be 65 when Quinn graduates HS....

I don't feel alone now! I'm 43...wife is due in March.

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09-09-2010 , 01:27 PM

#2545

sba9630

Pooh-Bah

Join Date: May 2008 Posts: 4,510

Quote:

Originally Posted by jfk

Several years ago Cook's Illustrated did an article about the best way to pan broil a steak. Their conclusion was to START the steak in the oven and FINISH the steak in the pan.

Their method called for putting the steak(s) in a 275F degree oven on a wire rack for 20 minutes (for medium rare). There's about a two minute pip on either side for rare or medium, although the thickness of the steak matters as well.

Once the steak finishes this process, pan broil it as you would, although each side will likely take anywhere from 3 min. to 90 seconds.

The article explained the chemistry behind the process, most of which is lost to me, the Cliffs Notes being that the process mimics an aged steak. When it comes out of the oven it will look dry aged. Secondarily, the internal temperature of the steak is uniform with the outside, so during the pan broiling process you're just putting the sear on the outside. The majority of the cooking has been done internally.

I especially like this for rib eyes, but it works for an array of steaks, even big cuts. I use this process before grilling as well and the results are equally good.

The Cook's Illustrated site was slow, but this explains it well (including the science):

http://www.tinyurbankitchen.com/2009...ye-steaks.html

Here's a video of the method

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09-09-2010 , 02:15 PM

#2546

dlk9s

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Quote:

Originally Posted by aramfingal

I prefer the flavor of olive oil, but to each his own.

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09-09-2010 , 04:08 PM

#2547

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Meat

Post oven:

Post pan

Plate:

Very good crust, the meat was tough (non-tender), I do not blame the metod, I blame cheap meat, should have just paid 21 dollar / kg for beef tenderloin instead...