Gobsmacked
Posts: 4,735 
October 16th, 2007, 08:44 PM
um.
I have the pants too.
Quoting Brat
Oh you guys really were drunk! Don't you remember the mad dash Piggy made to escape the drunken antics every time I slid off his back and you guys were trying to hold him still and prop me back up there? Finally Piggy bit the a$$ out of Unf's pants, which ripped right off when Unf twirled around to try and stop him - and then I had to chase Piggy through the airport while Unf's pants sailed through the air behind him. I did finally catch him, he's curled up in the corner, rocking and oinking. (I've still got the gun too - how did that happen??? I don't even know how to shoot a gun!)
Piggy?
Oh my goodness!!!! We forgot Piggy!
Oh my goodness!!!! We forgot Piggy!
um.
I have the pants too.
A Mad Mulligan
Posts: 2,771
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 20th, 2007, 02:57 PM
Has anyone ever cooked a nice forerib with a blowtorch to sear the outside and then slow cooked it covered? This is something I saw just a part of on tv the other day and I am really interested in cooking some steak this way. They used well aged beef and then rubbed with peppercorn and spice.
Thoughts?
Has anyone ever cooked a nice forerib with a blowtorch to sear the outside and then slow cooked it covered? This is something I saw just a part of on tv the other day and I am really interested in cooking some steak this way. They used well aged beef and then rubbed with peppercorn and spice.
Thoughts?
Chief Mogrifier
Posts: 8,868
October 20th, 2007, 03:17 PM
Quoting Unforgiven
Are you taking about a "cross-rib" roast? I generally cook a cross-rib as a pot roast....Brown it first and then braise it covered for a few hours.....Haven't yet used a torch....but I have an open mind.....I'll try anything...
Has anyone ever cooked a nice forerib with a blowtorch to sear the outside and then slow cooked it covered? This is something I saw just a part of on tv the other day and I am really interested in cooking some steak this way. They used well aged beef and then rubbed with peppercorn and spice.
Thoughts?
Thoughts?
A Mad Mulligan
Posts: 2,771
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 21st, 2007, 07:57 AM
I'm going to have a go at this one I think. I need to buy a good internal thermometer though. From what I've read, it's a very narrow window to hit for a perfect steak.
I read that I want the cap and feather bones left on, but I'm not positive about
trimming the outside from aged meat. There is supposed to be a butcher that ages up to 8 to 10 weeks here so that is probably the man I want to talk to.
Quoting #juan
Just back a bit from that cut, between shortloin and chuck, it's the prime rib.
Are you taking about a "cross-rib" roast? I generally cook a cross-rib as a pot roast....Brown it first and then braise it covered for a few hours.....Haven't yet used a torch....but I have an open mind.....I'll try anything...
I'm going to have a go at this one I think. I need to buy a good internal thermometer though. From what I've read, it's a very narrow window to hit for a perfect steak.
I read that I want the cap and feather bones left on, but I'm not positive about
trimming the outside from aged meat. There is supposed to be a butcher that ages up to 8 to 10 weeks here so that is probably the man I want to talk to.
October 21st, 2007, 08:32 AM
I found one of the things that will ruin even a perfect steak is the serving platter.......A cast Iron serving dish will keep your steak hot so you can take your time savouring it while drinking a good wine and will taste good to the last bite.......
But I think you already know that
I found one of the things that will ruin even a perfect steak is the serving platter.......A cast Iron serving dish will keep your steak hot so you can take your time savouring it while drinking a good wine and will taste good to the last bite.......
But I think you already know that A Mad Mulligan
Posts: 2,771
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 21st, 2007, 09:40 AM
Since, we use, or try to use warmed plates set over the toaster over when we start cooking so that are hot but not too hot to handle when serving. Cold meat turns me off! heh
Quoting DaSleeper
I had a nice set of wooden plates with a cast iron insert that could be heated up prior to serving so that the whole shooting match could make a table setting. Knives and forks too but I've gone and lost the lot of them.
I found one of the things that will ruin even a perfect steak is the serving platter.......A cast Iron serving dish will keep your steak hot so you can take your time savouring it while drinking a good wine and will taste good to the last bite.......But I think you already know that
But I think you already know that Since, we use, or try to use warmed plates set over the toaster over when we start cooking so that are hot but not too hot to handle when serving. Cold meat turns me off! heh
Chief Mogrifier
Posts: 8,868
October 21st, 2007, 02:37 PM
I reckon the absolute best steak for taste, tenderness, is the ribeye. I think we are caught a little by terms here because a ribeye has got to be a prime rib steak.
I've never considered searing and then cooking the steak covered but nothing is cast in stone. My only comment is the thicker the steak, the wider the window for turning out a good steak The difference between perfect and "also ran" might be a matter of a couple or three minutes. I'm sure you know all this. I'm just sitting here running off at the mouth/keyboard...
I reckon the absolute best steak for taste, tenderness, is the ribeye. I think we are caught a little by terms here because a ribeye has got to be a prime rib steak.
I've never considered searing and then cooking the steak covered but nothing is cast in stone. My only comment is the thicker the steak, the wider the window for turning out a good steak The difference between perfect and "also ran" might be a matter of a couple or three minutes. I'm sure you know all this. I'm just sitting here running off at the mouth/keyboard...
A Mad Mulligan
Posts: 2,771
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 22nd, 2007, 05:41 AM
It's all good! Just picked up a digital thermometer. So I can now get the meat out when it's hit the perfect temperature.
I was struck by the Ribeye not long ago too. Seems to be what is selling gets the price hike round here to I look for cuts of beef and pork that have dropped off in popularity. Ribs for example, at the moment are going cheap so I've picked up a few racks to add to the freezer. Anyway, I had picked up a number of different cuts as my daughter was on a bit of a beef kick so I had a few ribeye steaks in the lot. I was slammed at how tender and flavourful it was once plated.
Something I've noticed as well with any good steak is to keep it simple. I've just last night tried a salad made out of head lettuce cored and then immersed in ice water for twenty minutes, drained and added ripe tomato chunked, and cuke, mushrooms and a vinaigrette made from EV olive oil, apple cider vinegar and fresh dill. Simple and the crispness of the salad brings out the savory in the steak.
Steak and a salad would have made me think the meal was light but afterward I found myself very satisfied with it.
It's all good! Just picked up a digital thermometer. So I can now get the meat out when it's hit the perfect temperature.
I was struck by the Ribeye not long ago too. Seems to be what is selling gets the price hike round here to I look for cuts of beef and pork that have dropped off in popularity. Ribs for example, at the moment are going cheap so I've picked up a few racks to add to the freezer. Anyway, I had picked up a number of different cuts as my daughter was on a bit of a beef kick so I had a few ribeye steaks in the lot. I was slammed at how tender and flavourful it was once plated.
Something I've noticed as well with any good steak is to keep it simple. I've just last night tried a salad made out of head lettuce cored and then immersed in ice water for twenty minutes, drained and added ripe tomato chunked, and cuke, mushrooms and a vinaigrette made from EV olive oil, apple cider vinegar and fresh dill. Simple and the crispness of the salad brings out the savory in the steak.
Steak and a salad would have made me think the meal was light but afterward I found myself very satisfied with it.
Quoting #juan
I reckon the absolute best steak for taste, tenderness, is the ribeye. I think we are caught a little by terms here because a ribeye has got to be a prime rib steak.
I've never considered searing and then cooking the steak covered but nothing is cast in stone. My only comment is the thicker the steak, the wider the window for turning out a good steak The difference between perfect and "also ran" might be a matter of a couple or three minutes. I'm sure you know all this. I'm just sitting here running off at the mouth/keyboard...
I've never considered searing and then cooking the steak covered but nothing is cast in stone. My only comment is the thicker the steak, the wider the window for turning out a good steak The difference between perfect and "also ran" might be a matter of a couple or three minutes. I'm sure you know all this. I'm just sitting here running off at the mouth/keyboard...
Chief Mogrifier
Posts: 8,868
October 22nd, 2007, 01:34 PM
Sounds excellent. I would put weight in that meal by adding a half loaf of French bread........Only as a vehicle for the juices on the plate you understand......not wanting to waste....
Here is a link regarding beef steaks
http://tinyurl.com/2lnmlo
Sounds excellent. I would put weight in that meal by adding a half loaf of French bread........Only as a vehicle for the juices on the plate you understand......not wanting to waste....
Here is a link regarding beef steaks
http://tinyurl.com/2lnmlo
A Mad Mulligan
Posts: 2,771
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 22nd, 2007, 02:05 PM
Well it's in the oven. I've rubbed it with garlic, sage, infused in olive oil and then coated the outside with course salt and cracked peppercorn. I was too chicken to try the blow torch so I put it into a 500 degree over for twenty minutes o sear the outside. Now it slow cooks for 14 hours.
Start you engines!
#juan,
the rib cut I got was from the fore part of the rib section there. It's been aged for 7 weeks in a meat cooler. The outside looks a little scary for the uninitiated. Very dark and almost leathery. But the butcher sliced it open slightly on the edge to show a deep rich red meat nice an marbled.
I couldn't help it though I trimmed it once I got it home. The dog is damn happy at the moment. heh heh
Well it's in the oven. I've rubbed it with garlic, sage, infused in olive oil and then coated the outside with course salt and cracked peppercorn. I was too chicken to try the blow torch so I put it into a 500 degree over for twenty minutes o sear the outside. Now it slow cooks for 14 hours.
Start you engines!
#juan,
the rib cut I got was from the fore part of the rib section there. It's been aged for 7 weeks in a meat cooler. The outside looks a little scary for the uninitiated. Very dark and almost leathery. But the butcher sliced it open slightly on the edge to show a deep rich red meat nice an marbled.
I couldn't help it though I trimmed it once I got it home. The dog is damn happy at the moment. heh heh
Chief Mogrifier
Posts: 8,868
October 22nd, 2007, 03:14 PM
I should think the dog would be ecstatic to have a bit of steak that cost at least seven or eight dollars a pound.......What the hell, what are friends for....
Quoting Unforgiven
Now, do you slow cook it in the oven? What temperature? I will try this.
Well it's in the oven. I've rubbed it with garlic, sage, infused in olive oil and then coated the outside with course salt and cracked peppercorn. I was too chicken to try the blow torch so I put it into a 500 degree over for twenty minutes o sear the outside. Now it slow cooks for 14 hours.
Start you engines!
#juan,
the rib cut I got was from the fore part of the rib section there. It's been aged for 7 weeks in a meat cooler. The outside looks a little scary for the uninitiated. Very dark and almost leathery. But the butcher sliced it open slightly on the edge to show a deep rich red meat nice an marbled.
I couldn't help it though I trimmed it once I got it home. The dog is damn happy at the moment. heh heh
Start you engines!
#juan,
the rib cut I got was from the fore part of the rib section there. It's been aged for 7 weeks in a meat cooler. The outside looks a little scary for the uninitiated. Very dark and almost leathery. But the butcher sliced it open slightly on the edge to show a deep rich red meat nice an marbled.
I couldn't help it though I trimmed it once I got it home. The dog is damn happy at the moment. heh heh
I should think the dog would be ecstatic to have a bit of steak that cost at least seven or eight dollars a pound...
....What the hell, what are friends for....
A Mad Mulligan
Posts: 2,771
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 23rd, 2007, 11:14 AM
The meat is ver nice though, and you would never expect a roast to be this juicy and tender.
So for tonight I will be each steak into the broiler for a minute or so per side and then plate it quickly and serve. I'll roast some veggies to dress it and Yorkshire pudding and gravy.
Quoting #juan
I do slow cook it in the oven at 225. The inside temp was140. and it was a 5 rib roast. It's covered and basted and has been out since around 5 this morning. It's amazing but I'm not so impressed with the course salt and cracked peppercorn crust. I think I would do better with something like our usual rub for ribs with a little more heat.
Now, do you slow cook it in the oven? What temperature? I will try this.
I should think the dog would be ecstatic to have a bit of steak that cost at least seven or eight dollars a pound.......What the hell, what are friends for....
I should think the dog would be ecstatic to have a bit of steak that cost at least seven or eight dollars a pound...
....What the hell, what are friends for....
The meat is ver nice though, and you would never expect a roast to be this juicy and tender.
So for tonight I will be each steak into the broiler for a minute or so per side and then plate it quickly and serve. I'll roast some veggies to dress it and Yorkshire pudding and gravy.
Chief Mogrifier
Posts: 8,868
October 23rd, 2007, 12:52 PM
First you need a tall Waring or Osterizer blender or some kind of a tall blender.
You pour into blender: A half cup of milk, a half cup of water, a level teaspoon of salt, and three eggs.
Put cover on blender and starting at low speed, work it up to hight speed. Remove lid and with blender still going at high speed, start pouring flour into the whirling egg mixture. You will notice that there is a deep hole in the mixture right down to the blender blades. Gently pour in flour until that hole is completely closed.
Using the normal method of cooking Yorkshire Pudding...Heating muffin pans, pouring beef drippings, lard(no vegetable oil) into muffin pans, reheating pans, pouring batter into hot muffin pans, baking at 425 degrees for 20 -25 minutes.
Before I got that recipe I made the odd pan of little hockey pucks.....This seems always to work....for some reason....
Quoting Unforgiven
Sounds really good. We just had a nice roast last week and we are planning steak for dinner on Wednesday so I won't be doing your beef roast until probably the week-end. You mentioned Yorkshire Pudding and it brought to mind a recipe that I got from someone who's Yorkshire was always to die for. Here's the recipe.
I do slow cook it in the oven at 225. The inside temp was140. and it was a 5 rib roast. It's covered and basted and has been out since around 5 this morning. It's amazing but I'm not so impressed with the course salt and cracked peppercorn crust. I think I would do better with something like our usual rub for ribs with a little more heat.
The meat is ver nice though, and you would never expect a roast to be this juicy and tender.
So for tonight I will be each steak into the broiler for a minute or so per side and then plate it quickly and serve. I'll roast some veggies to dress it and Yorkshire pudding and gravy.
The meat is ver nice though, and you would never expect a roast to be this juicy and tender.
So for tonight I will be each steak into the broiler for a minute or so per side and then plate it quickly and serve. I'll roast some veggies to dress it and Yorkshire pudding and gravy.
First you need a tall Waring or Osterizer blender or some kind of a tall blender.
You pour into blender: A half cup of milk, a half cup of water, a level teaspoon of salt, and three eggs.
Put cover on blender and starting at low speed, work it up to hight speed. Remove lid and with blender still going at high speed, start pouring flour into the whirling egg mixture. You will notice that there is a deep hole in the mixture right down to the blender blades. Gently pour in flour until that hole is completely closed.
Using the normal method of cooking Yorkshire Pudding...Heating muffin pans, pouring beef drippings, lard(no vegetable oil) into muffin pans, reheating pans, pouring batter into hot muffin pans, baking at 425 degrees for 20 -25 minutes.
Before I got that recipe I made the odd pan of little hockey pucks.....This seems always to work....for some reason....
