OldTimeAFLGuy Posted July 21, 2019 Posted July 21, 2019 (edited) 6 minutes ago, BUFFALOKIE said: Enjoy brother. No way would I do all that for just myself. ...thanks bro...unfortunately lost my wife tragically four years ago....my kids are both local but have their own lives/agendas....we do go out to dinner together weekly...you make the best of the cards you're dealt or rot on the vine.....used to chef up Sunday dinners before her passing.... Edited July 21, 2019 by OldTimeAFLGuy 4
Augie Posted July 21, 2019 Posted July 21, 2019 (edited) 17 minutes ago, OldTimeAFLGuy said: ...thanks bro...unfortunately lost my wife tragically four years ago....my kids are both local but have their own lives/agendas....we do go out to dinner together weekly...you make the best of the cards you're dealt or rot on the vine..... Hats off to you for having the attitude and making the effort to prepare that meal! My wife travels....a LOT. Usually about 3 weeks/month for at least part of the week. Sometimes Sunday to Friday evening. I get to eat the things she doesn’t like while she gone, but I rarely go to that much effort just for myself. But I will experiment on new stuff, as I hate to entertain with a meal I’ve never made before. . Edited July 21, 2019 by Augie
OldTimeAFLGuy Posted July 21, 2019 Posted July 21, 2019 Just now, Augie said: Hats off to you for having the attitude and making the effort to prepare that meal! My wife travels....a LOT. Usually about 3 weeks/month four at least part of the week. Sometimes Sunday to Friday evening. I get to eat the things she doesn’t like while she gone, but I rarely go to that much effort just for myself. But I will experiment on new stuff, as I hate to entertain with a meal I’ve never made before. ....Augie, as you know, my hat will ALWAYS be off to you with what you have been through.....No need to rehash.....despite posting friendship only, I envision you as a preeminent, top notch individual bar none..... I am truly honored to be in your presence and humbled by our exchange of posts...GOOD SHOW BRO..... 1 1
Augie Posted July 21, 2019 Posted July 21, 2019 1 hour ago, BringBackFergy said: It’s funny, I always dust steaks with kosher salt and coarse ground pepper before cooking. Then I inevitably put salt and pepper on the steak again when ready to eat it. So you don’t salt and pepper the steak before grilling/cooking? I do the same thing, seasoning before I cook. Some of the best chefs in the country will tell you not to add the pepper, as it will burn and add a bitter taste. Thomas Keller (of French Laundry and Per Se fame) says salt enhances a flavor (like acid) and pepper adds a new flavor. He uses very little pepper. It’s interesting the conflicting views on things we all think we know (see the Seriouseats article @plenzmd1 linked). Well, as long as we like the finished product who cares? 1
Misterbluesky Posted July 21, 2019 Posted July 21, 2019 42 minutes ago, OldTimeAFLGuy said: ...today is flank steak marinated in a chimichurri marsala sauce, marinated lemon pepper mushrooms caps and green/red/jalapeno peppers...grand finale is roasted corn on the cob with olive oil and reggiano parmigiano....party of one though.... Never heard of chimichurri sauce OT.I bride went to Wegmans yesterday for bison..no bison for the kabobs..she bought pre-made from the butcher.. Chicken(boneless)soaked in Wegmans italian.No pineapple,mini tomato or peppers.It was darn lousy..28 bucks for 4.Never again.I You say olive oil for the corn..you grease the grill with olive oil or rub it into the kernels and then put the husk back on..
Doc Brown Posted July 21, 2019 Posted July 21, 2019 My issue with steak is it's nearly impossible to reheat it without losing some or most of its flavor. The best you can do is eat it cold. 1
Misterbluesky Posted July 21, 2019 Posted July 21, 2019 28 minutes ago, Augie said: I do the same thing, seasoning before I cook. Some of the best chefs in the country will tell you not to add the pepper, as it will burn and add a bitter taste. Thomas Keller (of French Laundry and Per Se fame) says salt enhances a flavor (like acid) and pepper adds a new flavor. He uses very little pepper. It’s interesting the conflicting views on things we all think we know (see the Seriouseats article @plenzmd1 linked). Well, as long as we like the finished product who cares? When I tried to nearly kick the salt habit..we went with Mrs dash. just ok but good if you like a lemon zest kick. P.S.- my brother loves Montreal on his steaks (heavy pepper). Peace
Augie Posted July 21, 2019 Posted July 21, 2019 2 minutes ago, Misterbluesky said: Never heard of chimichurri sauce OT.I bride went to Wegmans yesterday for bison..no bison for the kabobs..she bought pre-made from the butcher.. Chicken(boneless)soaked in Wegmans italian.No pineapple,mini tomato or peppers.It was darn lousy..28 bucks for 4.Never again.I You say olive oil for the corn..you grease the grill with olive oil or rub it into the kernels and then put the husk back on.. FYI - I’ve only seen ground bison around here. There is a nice restaurant nearby that has elk on the menu, and it was surprisingly good! I think that’s the only place I’ve seen elk before, but I’m glad I tried it. 1 minute ago, Misterbluesky said: When I tried to nearly kick the salt habit..we went with Mrs dash. just ok but good if you like a lemon zest kick. P.S.- my brother loves Montreal on his steaks (heavy pepper). Peace I have Mrs Dash for when my sister (post quadruple bypass) visits and it’s not bad at all. I also went thru a Montreal seasoning phase, and liked that quite a bit. Truth be told, we rarely have red meat any more. I kind of think of it as a special occasion.
Misterbluesky Posted July 21, 2019 Posted July 21, 2019 2 minutes ago, Doc Brown said: My issue with steak is it's nearly impossible to reheat it without losing some or most of its flavor. The best you can do is eat it cold. Hey doc..not sure if you like Mexican food..but you can do a quick heat up for a fajita..with grilled peppers and onion..sour cream etc..not bad. Also..I am home alone a lot..so I can reheat in Gravy..low heat and the toast bread. Open face beef sandwich..pretty tasty! I add a bit of horseradish.. 2
Doc Brown Posted July 21, 2019 Posted July 21, 2019 1 minute ago, Misterbluesky said: Hey doc..not sure if you like Mexican food..but you can do a quick heat up for a fajita..with grilled peppers and onion..sour cream etc..not bad. Also..I am home alone a lot..so I can reheat in Gravy..low heat and the toast bread. Open face beef sandwich..pretty tasty! I add a bit of horseradish.. Who doesn't like Mexican food? I mostly like leftovers for lunch and all I have access to is a microwave at work so maybe I'll soak it in gravy next time. At least if the steak sucks I can enjoy the gravy 1
Augie Posted July 21, 2019 Posted July 21, 2019 10 minutes ago, Doc Brown said: My issue with steak is it's nearly impossible to reheat it without losing some or most of its flavor. The best you can do is eat it cold. I enjoy a cold steak sandwich on a nice toasted roll with arugula, tomato and horseradish. I’m also not above just eating it doused in Worcestershire sauce! I love me some W sauce! 2
Misterbluesky Posted July 21, 2019 Posted July 21, 2019 1 minute ago, Doc Brown said: Who doesn't like Mexican food? I mostly like leftovers for lunch and all I have access to is a microwave at work so maybe I'll soak it in gravy next time. At least if the steak sucks I can enjoy the gravy My wife does not like spice..she won't eat much mexican..I do like it,just not fire hot.
Doc Brown Posted July 21, 2019 Posted July 21, 2019 Just now, Misterbluesky said: My wife does not like spice..she won't eat much mexican..I do like it,just not fire hot. I'm with you in that I don't mind a little spice but not to the point it burns my mouth. The easiest way to ruin a meal is to make it too hot where it numbs your taste buds. 1
Misterbluesky Posted July 21, 2019 Posted July 21, 2019 (edited) 9 minutes ago, Augie said: I enjoy a cold steak sandwich on a nice toasted roll with arugula, tomato and horseradish. I’m also not above just eating it doused in Worcestershire sauce! I love me some W sauce! Tell me how underrated Worcestershire really is??? Many top star eateries use it but they don't announce it because it's basically sun fried anchovie oil..people don't want to hear that word. Edited July 21, 2019 by Misterbluesky
Misterbluesky Posted July 21, 2019 Posted July 21, 2019 4 minutes ago, Doc Brown said: I'm with you in that I don't mind a little spice but not to the point it burns my mouth. The easiest way to ruin a meal is to make it too hot where it numbs your taste buds. I have family and friends down in Louisiana?they go your way...add flavor to your jambalaya,shrimp etoufee,crawfish boil..etc..just don't overwhelm the food. if folks want more of the hot sauce..the bottles are on the tables. Doc Brown..you know cooking? 1
SinceThe70s Posted July 21, 2019 Posted July 21, 2019 45 minutes ago, Doc Brown said: My issue with steak is it's nearly impossible to reheat it without losing some or most of its flavor. The best you can do is eat it cold. This is very true. But.... 38 minutes ago, Misterbluesky said: Hey doc..not sure if you like Mexican food..but you can do a quick heat up for a fajita..with grilled peppers and onion..sour cream etc..not bad. Also..I am home alone a lot..so I can reheat in Gravy..low heat and the toast bread. Open face beef sandwich..pretty tasty! I add a bit of horseradish.. ...so is this. A few times recently I took the left-over steak, shredded it and made tacos/burritos. They were phenomenal. 1 1
Doc Brown Posted July 21, 2019 Posted July 21, 2019 3 minutes ago, Misterbluesky said: I have family and friends down in Louisiana?they go your way...add flavor to your jambalaya,shrimp etoufee,crawfish boil..etc..just don't overwhelm the food. if folks want more of the hot sauce..the bottles are on the tables. Doc Brown..you know cooking? If you eat enough spicy food the pain neurotransmitter from your taste buds to your brain is depleted and you start to crave spicy foods. I'm just not willing at this point in my life to make that transition
Augie Posted July 21, 2019 Posted July 21, 2019 1 hour ago, Misterbluesky said: Tell me how underrated Worcestershire really is??? Many top star eateries use it but they don't announce it because it's basically sun fried anchovie oil..people don't want to hear that word. I recently learned that there is anchovy in there. Good to know with the son’s GF a vegetarian (doubt she is aware though, but still....play nice). Apparently there is a kind without the anchovy for the vegan world.
Gugny Posted July 21, 2019 Posted July 21, 2019 2 hours ago, Doc Brown said: My issue with steak is it's nearly impossible to reheat it without losing some or most of its flavor. The best you can do is eat it cold. 2 hours ago, Misterbluesky said: Hey doc..not sure if you like Mexican food..but you can do a quick heat up for a fajita..with grilled peppers and onion..sour cream etc..not bad. Also..I am home alone a lot..so I can reheat in Gravy..low heat and the toast bread. Open face beef sandwich..pretty tasty! I add a bit of horseradish.. Leftover steak is also good for a nice chili.
plenzmd1 Posted July 22, 2019 Posted July 22, 2019 5 hours ago, Doc Brown said: My issue with steak is it's nearly impossible to reheat it without losing some or most of its flavor. The best you can do is eat it cold. for the most part true...but if you have the time reheating steak in a 225 oven for 30 minutes on a wire rack on a bking sheet, then a quick re-sear in a skillet 30 seconds each side...pretty damn close to what it was the night before. Take stime no doubt. BTW, i totally screwed up in this thread...the perfect steak is duck breast. End of thread
Recommended Posts