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Blue - knock off the horns, wipe its ass, put it on a plate
Rare - sear it a bit, but not a lot
Medium rare - a wide band of a cool pink center
Medium - a narrower band of a warm pink center
Medium well - not a whole lot of pink, if any at all
Well - brown all the way through
And you are going to eat raw eggs. I may or may not tell you.
I totally agree with seasonal eating. Weather's finally stabilizing enough here that the smoker is about ready to get de-spidered and fired up. A few more weeks, perhaps, and it'll be time. New neighbors are going to hate being downwind...
Blue to rare, certainly no more. Once in a while left-overs get reheated, I prefer not to start with a medium rare.
Done the pan fried thing often, agree it is usually limited to winter when I don't want to shovel out to the grill. I use Paul Prudome's bronzing method - preheat the pan, dip the cool steak in melted butter to coat, add some seasonings, and toss in the pan. Never did the place in oven thing, but I trust Alton and will give this variation a try.
Usually just use sea salt and fresh ground pepper, but recently I have been puttng a little truffle oil and blue cheese on top.
I saw the Blue Foot Chicken episode as well (fellow geek). I dunno, they claim it is safe but less than well done chicken freaks me out.
Tha's a no brainer! Hand cut fries . . .but you can keep your duck fat!
REAL good fries have to be fried TWICE, preferably in peanut oil. The first time in a medium temperature for a sustaing time, then the second time in VERY HOT oil for a very short time.
By the way, did you know that "French fries" are not French? That the French don't know how to make good frieds?
That BELGIAN fries are the very BEST? (like chocolate!).
In fact, there are thousands of "Belgian jokes" based on the fact that Belgians are the king of fries!
I used to be a well done guy - I have progressed to medium well. It's because when i was a kid my grandma would cook the absolute hell out of the roast beef. It was so dry. I loved it and I still do today. Burnt roast beef with gravy and mashed potatoes is a definite comfort food for me.
so i always ordered my steak well done - one day i tried it a little more towards medium and now i get it medium well. Maybe one day medium....
Foodie? Nah - not really. Give me a cheeseburger with bacon a Caesar salad on the side and a pint of ale and that's all i really need, ever.
“...corporations and those who run them cannot stop exploiting resources and amassing wealth until they have... .I cannot finish this sentence, because the truth is that can never stop; like cancer, they can only continue to expand until they kill the host.”
-- Derrick Jensen
French fries compliment a steak perfectly.
Peel the potatos, cut them into about half inch to one inch thick sticks, then rinse them well in cold water, then boil them in water for awhile, but not so long that they get mushy, then rinse them in cold water again, put them in the refrigerator for 24 hours and fry them in beef tallow the next day.
Crispy outside, fluffy tender inside, deliciousness.
Use them to mop up the steak juices on your plate.
Last edited by hairballxavier; 04-28-2011 at 06:02 PM.
as a liberal, i believe the government should decide for me how my steak should be cooked, but only to tease me, as i will be busy scolding others for eating meat products which are made from unethical farming practices that do harm to our bodies and environment, and will not have any time to enjoy my federally approved steak.
"My country is the world, and my religion is to do good." --Thomas Paine