Cooking A Good Steak - Page 98 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Two Plus Two Forums 2+2 Communities Other Other Topics

Cooking A Good Steak

Post Reply Subscribe

...

Page 98 of 1391

First

48 78 88 93 94 95 96 97 98 99 100 101 102 103 108 118 148 198 298 598 1098

Last

Page 98 of 1391

First

48 78 88 93 94 95 96 97 98 99 100 101 102 103 108 118 148 198 298 598 1098

Last

03-08-2011 , 12:21 AM

#2426

pageh656

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,988

pretty funny if you think of how gobbo would react to someone else posting pics of chicken

Quote

03-08-2011 , 02:51 AM

#2427

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

lol? I'm a ridic foodie and roasted chicken is awesome. Troll harder.

Quote

03-08-2011 , 02:54 AM

#2428

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

27: Beautifuly brown crust

Quote

03-08-2011 , 03:04 AM

#2429

grando

witty comic

Join Date: Aug 2006 Posts: 10,680

lolz chicken

Quote

03-08-2011 , 03:20 AM

#2430

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

I BBQ'd some bone in rib eyes yesterday. I salted them a good 45 minutes prior, and then used paper towel to dry them off. I was a bit nervous about whether to add any more salt before cooking, but did, and it was not too much, just right in fact.

I would have taken pics, but the lighting was bad. Next time.

I would not have done the salt/wait/dry off method prior to reading it in this thread, and it really worked well.

Oh, and if there is a roast chicken thread, I will be all over it. I roast chicken about twice a month, and have about 4 or 5 default recipes. YUM!

Quote

03-08-2011 , 03:59 AM

#2431

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,930

Quote:

Originally Posted by wallacengrommit

bbq=grill? There's a big difference in places that don't have snow on the ground more than a couple of days a year.

Quote

03-08-2011 , 11:09 AM

#2432

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by txdome

bbq=grill? There's a big difference in places that don't have snow on the ground more than a couple of days a year.

Good catch, I mean grilled. Us Canadians don't use the terms correctly.

Quote

03-08-2011 , 11:29 AM

#2433

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

Quote:

Originally Posted by Freakin

27: Beautifuly brown crust

Thanks, I really feel I'm hitting my crust stride. Those two steaks were sliced up thin and fanned out on a table full of other bruschetta options for 6 adults and they disappeared in minutes.

Quote

03-10-2011 , 02:45 AM

#2434

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Not mine but god I wish it were.

IT COSTS MORE THAN GOLD.

Quote

03-10-2011 , 02:49 AM

#2435

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

Wow, food porn at it's finest. I think on my birthday I'm going to treat myself to some inf$/lbs kobe or wagyu beef if I can even find it around here. Would definitely be a treat to cook and eat.

Quote

03-10-2011 , 02:51 AM

#2436

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Everything is garbage compared to wagyu. American, australian or even anything less than A5 is just not worth the money.

Quote

03-10-2011 , 03:01 AM

#2437

supafrey

banned

Join Date: Aug 2005 Posts: 4,549

Quote

03-10-2011 , 03:47 AM

#2438

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

some good steaks itt since my last visit

i know this took place a page back, but wrt cheddar on a steak: Bobby Flay's restaurant at the Borgata (i think thats bobby flay steak?) does a steak and cheese strip- its a strip steak smothered in a cheddar sauce. i didnt order it but two of my friends did and both raved about it.

i want a steak now. unfortunately stuck in my house house for spring break and away from my steak haven back at school, hah.

living vicariously until next thursday so keep up the good work

Quote

03-10-2011 , 05:34 AM

#2439

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

gobbo,

is your first pic there of it *frozen*?

Quote

03-10-2011 , 06:24 AM

#2440

Zima421

Carpal \'Tunnel

Join Date: Jan 2007 Posts: 18,973

Quote:

Originally Posted by Josem

gobbo,

is your first pic there of it *frozen*?

99.9% sure it isnt frozen in that pic

Quote

03-10-2011 , 09:03 AM

#2441

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

all that white i thought some might have been some frosty ice.

that's even sexier than i thought.

Quote

03-10-2011 , 12:33 PM

#2442

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

That's all marbled fat. The second piece looks like a piece of foie gras. It's so beautiful.

Quote

03-10-2011 , 12:49 PM

#2443

Howdoiplayxx

veteran

Join Date: May 2008 Posts: 2,914

yo gobbo, you can get the kobe flown in from japan from ron at the butcher block, think its like $100ish/lb, have had it a few times n he will cut it however thin/thick youd like it--the one time wife and i got it with another couple, and we did it sashimi style, was pretty good actually, had ron give us a real thinly cut piece, and we sliced it up at home, thru a little bit of rock salt on it for 45 minutes while it came to room temp and chowed on it raw babbbbbby

Quote

03-10-2011 , 12:57 PM

#2444

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Impossible to get wagyu right now, trouble in the market. Rumors say they had a problem with mad cow.

Quote

03-10-2011 , 01:53 PM

#2445

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Yeah, exports from Japan have been banned since last Spring due to hoof and mouth disease. That doesn't stop companies and restaurants from selling the knockoffs as the real thing.

Quote

03-10-2011 , 02:10 PM

#2446

Howdoiplayxx

veteran

Join Date: May 2008 Posts: 2,914

Quote:

Originally Posted by gobbo

Impossible to get wagyu right now, trouble in the market. Rumors say they had a problem with mad cow.

wow didnt know that, not sure if he has it or not, but we had it about 2 years ago, so im assuming then it wasnt impossible to get it--next time i go in ill ask him, guess im curious now and will see what he says thanks for the heads up tho....pretty crazy and disturbing yuck

Quote

03-10-2011 , 02:16 PM

#2447

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

Meh, I'd probably eat that steak even if I knew it had hoof and mouth or whatever. Mad cow? Omonomnom.

Quote

03-10-2011 , 04:04 PM

#2448

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

Gobbo,

how much variability is there in the quality of JP/US/AU 'wagyu'? (obv excluding Europe and their lesser meat)

Quote

03-10-2011 , 05:45 PM

#2449

h0trod

grinder

Join Date: Oct 2004 Posts: 437

steak in broiler (the bottom thing on your oven) - this is as close as it gets to a grilled steak in your house imo:

turn on broiler
drizzle olive oil on steak, use (clean) fingers or a brush to cover entire side. salt and pepper.
turn steak over, repeat.
put steak on broiling pan with grill insert (it's a wire thing that holds your steak above the pan), put in broiler.
cook 5 minutes on one side, flip, cook 4 minutes on the other side.
remove from broiler. let steak rest ~10 minutes.
devour.

Quote

03-10-2011 , 05:50 PM

#2450

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by Josem

Gobbo,

how much variability is there in the quality of JP/US/AU 'wagyu'? (obv excluding Europe and their lesser meat)

The regulatory service in Japan is pretty strict on what they call A5. If you get A5 Wagyu it's a smaller window than Prime is in the US I'm pretty sure. I'm not 100% but this is what I've heard from chefs in the states.

Quote

Page 98 of 1391

First

48 78 88 93 94 95 96 97 98 99 100 101 102 103 108 118 148 198 298 598 1098

Last

Post Reply Subscribe

...

Page 98 of 1391

First

48 78 88 93 94 95 96 97 98 99 100 101 102 103 108 118 148 198 298 598 1098

Last