RE: steak (Full Version)

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UncleNasty -> RE: steak (2/8/2009 9:05:59 PM)

Beef is good.

I like venison more.

Venison sauerbratten with egg noodles and ginger sauce. Melt in your mouth tender and succulent. A spinach salad or asparagus as well.

Or backstrap medallions. Broiled and brushed with a bit of bacon grease. Mash potatos and peas.


Uncle Nasty



MissIsis -> RE: steak (2/8/2009 9:13:41 PM)

Nice Prime Dry Aged Ribeye steak, or Bison Ribeye, or Venison Ribeye, with fresh picked corn on the cob, baked potatoe, grilled asparagus.  No steak sauce or marinade needed.  Maybe pepper & garlic, nothing else.  Maybe a freshly killed & boiled lobster tail or freshly killed & boiled dungeness crab legs as an appetizer.  



NuevaVida -> RE: steak (2/8/2009 9:46:45 PM)

Damn damn damn that sounds good!!  I'll rub a steak with ground salt & pepper, and sometimes put Emeril's "Essence" on it, broil it to rare/medium rare, and yum.  Grilled asparagus with it is awesome - I use just a little olive oil, salt & pepper for it. 

I can't do steak sauce, it ruins steak for me.



TheHeretic -> RE: steak (2/8/2009 9:54:09 PM)

        If "essence" is the secret ingredient, Nueva, try to find out if guests have any food allergies.  Monosodium glutamate causes real problems for some people.



NuevaVida -> RE: steak (2/8/2009 10:13:06 PM)

I always, always ask that question when I cook for others, for just that reason.  But I live alone, and cook myself some pretty good dinners.  So when it's just me, the Essence goes on.  When it's others, I ask first.  



Hippiekinkster -> RE: steak (2/8/2009 10:29:38 PM)

quote:

ORIGINAL: TheHeretic

       If "essence" is the secret ingredient, Nueva, try to find out if guests have any food allergies.  Monosodium glutamate causes real problems for some people.

"MSG as a food ingredient has been the subject of some health concerns. A report from the Federation of American Societies for Experimental Biology (FASEB) compiled in 1995 on behalf of the FDA concluded that MSG was safe for most people when “eaten at customary levels.” However, it also said that, based on anecdotal reports, some people may have an MSG intolerance which causes “MSG symptom complex” — commonly referred to as Chinese restaurant syndrome — and/or a worsening of asthmatic symptoms.[7] While many people believe that monosodium glutamate (MSG) is the cause of these symptoms, an association has never been demonstrated under controlled conditions, even in studies with people who were convinced that they were sensitive to the compound.[8][9][10][11] Adequately controlling for experimental bias includes a placebo-controlled double-blinded experimental design and the application in capsules because of the strong and unique after-taste of glutamates." Wikipedia

I have a friend who swears she is deathly allergic to MSG, yet eats processed foods with no ill effect.





Food
Free glutamate (mg/100 g)
Protein glutamate (mg/100 g)

Marmite
1960


Vegemite
1431


Roquefort cheese
1280


Parmesan cheese
1200
9847

Chinese soy sauce
1090


Japanese soy sauce
782


Grape juice
258


Peas
200
5583

Tomatoes
140
238

Corn
130
1765

Cow milk
2
819

Human milk
22
229

Eggs
23
1583

Chicken
44
3309

Duck
69
3636

Beef
33
2846

Pork
23
2325

Salmon
20
2216



UtopianRanger -> RE: steak (2/8/2009 10:41:23 PM)

quote:

Grilled asparagus with it is awesome - I use just a little olive oil, salt & pepper for it. 


G - You're making me hungry.....

I'm not much of a cook, but I've been known to pull out the ole' Webber and breakdown on some grilled asparagus. My method is the same as yours....Rollem' in a lil' salt/pepper-infused sicilian olive oil, and thrown em' on the grill. There were times last summer when I had grilled asparagas every night of the week for ten days straight. [;)]


Greatest vegetable out there....







- R



NuevaVida -> RE: steak (2/8/2009 10:51:46 PM)

quote:

ORIGINAL: UtopianRanger

G - You're making me hungry.....



LOL I have to stop reading this thread at night - I keep snacking!



TheHeretic -> RE: steak (2/9/2009 6:59:51 AM)

       Interesting stuff, Hippie.  My experience with MSG is as a migraine trigger.  It was very bad in my twenties.  My sensitivity to it seems to have dropped in recent years (I can munch on Nacho Cheese Doritos once in a while, again), but I try to maintain an awareness of where it is, and avoid getting too much.



Termyn8or -> RE: steak (2/9/2009 7:13:42 AM)

HK, I read the MSG of today is not the same as it was a long time ago.

Something the Chinese have used for years with no apparent ill effects, was made from the sea, not kelp but something in the ocean. Now MSG is synthesised from beets or something like that.

Just like my seasalt, done the old way. Now if I could find some MSG made the old way I might use it, but I don't use the modern shit. In fact too much of it invokes a reaction in me, like a crick in the throat.

I swear, every day my resolve gets stronger, that is that is it wasn't around a hundred years ago I don't want to eat it.

[jk] In fact I bet all those hundred year old people are going to die soon because they can't get the good food they used to eat in the good ole days. [maybe not jk].

T



Anarrus -> RE: steak (2/9/2009 7:28:51 AM)

I like mine with lettuce and tomato, Heinz 57 and french fried potatoes, Big kosher pickle and a cold draft beer


..no wait...that's a cheeseburger in paradise!!!



LaTigresse -> RE: steak (2/9/2009 7:58:25 AM)

Mmmmmm, there is nothing like a good cheeseburger, grilled medium, on a freshly baked bun, with a full garden.



Termyn8or -> RE: steak (2/9/2009 11:12:18 AM)

God, don't go into burgers. That runs the gamut from postage stamp burgers to the ones you need a spoon to eat. What's more absolutely anything can be on them. I was going to say from cabbage to cappachino but I don't think that's been done,,,,,,,, yet.

We got pizza burgers, kraut or rueban burgers, fresh ocean catch burgers, homestyle meat and potato burgers, salad bar burgers and who the hell knows what else. That subject really needs it's own thread.

Might be interesting though.

T



CraZYWiLLiE -> RE: steak (2/9/2009 5:56:15 PM)

I just had a well burnt NY strip and 2 manicotti...YuMM



Hippiekinkster -> RE: steak (2/9/2009 6:26:06 PM)

quote:

ORIGINAL: Termyn8or

HK, I read the MSG of today is not the same as it was a long time ago.

Something the Chinese have used for years with no apparent ill effects, was made from the sea, not kelp but something in the ocean. Now MSG is synthesised from beets or something like that.

Just like my seasalt, done the old way. Now if I could find some MSG made the old way I might use it, but I don't use the modern shit. In fact too much of it invokes a reaction in me, like a crick in the throat.

I swear, every day my resolve gets stronger, that is that is it wasn't around a hundred years ago I don't want to eat it.

[jk] In fact I bet all those hundred year old people are going to die soon because they can't get the good food they used to eat in the good ole days. [maybe not jk].

T
You make a common mistake, Term, in thinking that because the source of a molecule is different, the molecules themselves must be different.

Not so. Sodium is sodium is 22.98 grams/mole. The glutamate anion is the glutamate anion, and  is whatever it is (too lazy to calculate the molecular weight).

It doesn't matter if the  salt of glutamic acid (an amino acid, it is) comes from seaweed, or is made in a chem lab; chemically, they are identical in ALL ways. Same melting point, same index of refraction, same absorption and emission spectra, and so on. Identical.



Hippiekinkster -> RE: steak (2/9/2009 6:29:57 PM)

quote:

ORIGINAL: TheHeretic

      Interesting stuff, Hippie.  My experience with MSG is as a migraine trigger.  It was very bad in my twenties.  My sensitivity to it seems to have dropped in recent years (I can munch on Nacho Cheese Doritos once in a while, again), but I try to maintain an awareness of where it is, and avoid getting too much.
Well, your experience is your experience. I don't consider anecdotes evidence. The fact that sensitivity to MSG isn't reproduceable under controlled conditions leads me to believe there's something else going on. 



Aynne88 -> RE: steak (2/9/2009 8:59:32 PM)

quote:

ORIGINAL: MissIsis

Nice Prime Dry Aged Ribeye steak, or Bison Ribeye, or Venison Ribeye, with fresh picked corn on the cob, baked potatoe, grilled asparagus.  No steak sauce or marinade needed.  Maybe pepper & garlic, nothing else.  Maybe a freshly killed & boiled lobster tail or freshly killed & boiled dungeness crab legs as an appetizer.  


Hi MissIsis,

I live on the coast of Maine, lobstering is something I've done many times, and lobster is never killed, it is always cooked live. Cooking and eating a dead lobster, no matter how freshly "killed" it is could get you very very sick and the meat rapidly detioriates once the creature dies. Other than that, the meal sounds perfect!  



Lashra -> RE: steak (2/10/2009 5:05:28 AM)

Filet mignon, well done with a baked potato with sour cream and butter, a fresh garden salad with ranch dressing, a nice dinner roll and some iced tea.

~Lashra



katushka -> RE: steak (2/10/2009 5:45:36 AM)

Dammit, it's only 8.30 am and I'm already craving steak! Specifically: Kobe filet, medium rare, with a baked potato and baby broccoli sauteed in a little butter. Absolutely no sauce of any kind must come within 10 feet of my delicious, perfect steak. Oh, and if I can get a glass of Shiraz with that, I'll pretty much love you forever.
[sm=hearts.gif]



Termyn8or -> RE: steak (2/10/2009 7:57:09 PM)

fr

HK nobody said MSG of the past was pure. Like the unrefined seasalt it might have actually been good for you, with the more "primitive" techniques used to refine it.

And that's my point. Of course my expensive seasalt is mostly NaCl. but it's the other things in it that make the difference. I see no reason that it would be different for MSG, or actually the stuff they may have called MSG in the past, but was laden with impurities, some of which may have been nutritious.

Don't even get me started on sugar, the evidence there is alot plainer and easy to obtain. White sugar is at the very best a drug, and could easily be called poison. The refining process is similar to that of say cocaine or heroin. It results in a pure chemical and we weren't built to eat pure chemicals.

Even talking about drugs. You can eat morning glory seeds and get a nice dose of lysegic acid. They do treat them now with a substance that prevents that by making you sick, and also greatly inhibits the ability to refine it to lysergic diethyl amide, which is of course LSD.

If I still knew a bunch of acid heads I would probably look into it, but things have changed. I don't want a lab, to make anything. I like my weed and beer, that's it.

And of course a good steak.If it is really good it is untouched by anything except salt and fire. And I discovered frying asparagus a couple years ago, it's great. No more steamers.

I dunno if I should start another thread about this, but remember the days before the microwave oven ? I've had fried mashed potatoes, fried spaghetti dinners, fried leftovers of just about every kind. Thinking back, sometimes it was utterly delicious.

T



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