… because you will be disappointed with them.

Tags : cuts of beef explained

Hey, I may be planning way too far in advance on this one, but I think I’m gonna try to attend the Magnolia Blossom Festival: May 14th & 15th, 2010, in Magnolia, Arkansas. It’s only about a 2 hour drive outside of Shreveport.

Steak Cookers Gallery

Welcome to the 2010, 22nd Annual Magnolia Blossom Festival
and 21st Annual World Championship Steak Cook-Off. This will
also be the 60th Anniversary of the Sidewalk Art Show.

Will you join me on Saturday May 15th at 4PM for “The Lighting of the Grills” and stay until 6PM “Steak Eating on the Magnolia Square”? We could meet up earlier on Friday the 14th at the Farmers Bank West Stage for Singing Fine Gospel Music!

Momswhothink.com shows of a Bacon Wrapped Steak Recipe is how it’s done. Making money by blogging I mean. Where you don’t actually post content that you have to think about, and the ads on your site take over, and have very little to do with your content. And the recipe you feature is something, that when I read it it actually makes no sense. That’s how it’s done. I’m doing it wrong. Huh.

What i should do is just wholesale repost other things, as frequently as possible.

Tags : cashblogging, mommybloggers

I think one of the best things you can make with steak is to sautee some greens with it. You almost don’t need anything else, just the steak and a huge pile of greens. Arugula works really well, or you can mound some just on top of the hot hot steak so it can wilt a little bit, and break off a few nuggets of parm.reg or even gorgonzola with it.

Putting steak along side or in a salad is also very good! Just be sure to have the right assortment of green flavors that are strong enough to stand up to your grilled steak! I suggest bitter things, radicchio, endive, curly read oak leaf, mesclun or some other kind of really dark blend.

Also, sauteed Kale with bacon, in the winter time, maybe some shallots in there too, makes an absolutely wonderful accompaniment to steak. I suggest you pan-roast it for the lovely reduction you get at the end. Dress up your kale with that!

Here’s a great looking recipe along the same lines: Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree from Recipezaar. We really love a mashed white bean side at our house! The thing seems a bit over-complicated, but it is a whole meal, after all.

Finally, no account of green stuff and steak would be complete without mentioning the famous South American green salsa “chimchurri.” So fabulous, especially when you’re growing all the herbs out your back door!

Here’s a very informative article about knives. You should read it. It’s got some nice gory bits, and isn’t all that practical, but has a sense of humor, even: How to Wield a Knife - The Atlantic Food Channel.

No matter how much care you take, if you spend lots of time cutting meat you will cut yourself severely at some time or another. Often you will do so just when your first aid kit has hit bottom. No matter! If you have paper towels and plastic wrap handy, you have all the necessary first aid to get you to a hospital, or, less desirable, to the end of your shift. Simply wash the cut to remove any parts that don’t belong to you and then wrap quickly with paper towels and plastic wrap, tightly if the cut is bad and you’re on the way to the hospital, and less snug to make it through your shift without your injured extremity falling asleep.

Now off we go to watch some youtubes about using a sharpening steel!

Here is a selection of topical headlines from Fake News Web Colossus, The Onion:

Piggly Wiggly Scouting Report Indicates J.J. Hardy Enjoys Rib-Eye Steaks

MILWAUKEE—A Piggly Wiggly-sponsored scouting report shown during an at-bat by Brewers shortstop J.J. Hardy Sunday indicated that his major weakness is a hankering for Piggly Wiggly-brand certified angus beef boneless rib-eye steaks, now just $4.99 a pound.

Dozens Dead In Chicago-Area Meatwave

“The excessively high level of pork loins, sirloin tips, bratwurst, and other meats was indisputably the number-one factor in these deaths,” said Chicago mayor Richard Daley, speaking from his temporary command center at Ruth’s Chris Steak House on North Dearborn Street.

I Wish I’d Spent Valentine’s Day Eating A Prix Fixe Dinner, But I Was Too Busy Getting Beheaded

After all, it’s a little hard for the man of the hour to eat a steak when his mouth is no longer attached to his esophagus. — St. Valentine

New ‘Steak & Onion’ Potato Chips Taste Disturbingly Like Steak And Onions

MONTPELIER, VT—A bag of Murley’s Steak & Onion Potato Chips deeply disturbed Montpelier-area snacker Vince Houghton Monday, delivering an artificially created flavor so similar to actual steak and onions as to be unsettling.

And from the Radio:
Listen: Microwavable Steak Renews Area Man’s Faith in Humanity

For the following, a tip of my hat must go out to the biggest and awesomest steak-tipper of the month, my bud Josh_Bomb whose delightful antics can be found all over the internet, and the world at large as well:

Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you pussy.

Read the rest at How To Cook A Fucking Steak | The Awl.

You can follow our twats by clicking this link

There’s an Engineer in the Kitchen blogs the good blog about his recent romantically inspired experiment with “meat glue” to create what looks like a very tasty “Bacon Wrapped Tenderloin with Bacon Decorated Salmon.”

Let’s listen in!

As an Engineer, I had purchased over the web some “meat glue” (or transglutaminase) to experiment with, and the transglutaminase seemed to be just the ticket to creating this dish! [let's not think too hard about an engineer experimenting with "meat glue"] ….
Use latex (or similar) gloves while working with the stuff. You can wear a mask, though I don’t.
All of this sounds scary, but the fact is I pretty much do the same thing anytime I am using adhesives in my workshop. Gluing yourself or parts of your body together is kind of annoying. [this IS, remember a steak recipe!]
Now to set a glue, it helps to put it in a vise. With food, the best vise around is a vacuum sealer. I happen to have a Food Saver vaccuum sealer, so into a couple of bags they go… [again, It's. A Steak. Recipe. Okay?]
Notice the bacon just sticks to the sides!! No toothpicks or stings! Just delicious bacon and tenderloin!
Now if you think it is only by chance that the cat snuck into a picture of a table covered in food, you do not know that cat!

Pretty cool. I’m not sure how much effort with the gluing and vaccum-vice sealing process would actually be worth the results here, specially since the engineer dude doesn’t give a review at all.

Tags : meat glue

This is it. I’ve been wanting a return to the cast iron skillet for several months now. I have just tucked away my barbecue, I mean monster grill, for the winter, so it’s perfect timing. I’m not cooking outside, so I’ll have to make my steaks inside, and Searing and Finishing a Steak with a Cast Iron Skillet will be my inspirational touchstone.

I may even do some bison, though my freezer is full of decent beef steaks (fromthe supermarket, ack! more on that topic later =)

Tags : bison steak