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.
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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
west seattle « absinthe and oranges
jak’s grill
December 5, 2008 in west seattle | Tags: jak’s grill, morton’s, steakhouse, west seattle | 1 comment
It was a Saturday night, and somewhat incredulously, I found myself in West Seattle for the third time in as many months. Also beyond belief: I was having dinner at mothertrucking JaK’s Grill. Now I readily admit that my food writing is completely subjective and hopelessly incompetent, but this is only exacerbated by the fact that I’m nowhere near equipped to comment on a steakhouse. I know nothing about steak, and don’t much care to.
Just give it up. You’ll never get a post through into the comments of this blog. Go take a swim on the beaches of beautiful Belize.
Douptumoumn
povuaowqcsm.t35.com
bob@gmail.com
91.214.44.231
Quit being an asshole. I know some really mean hackers. ;-)
1 steak 2 sauces | Jamie Oliver recipes
1 Steak 2 Sauce
I love his vigor in describing the cooking of the steak, here:
Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. [my bold]
COMING SOON: I will make this and tell you how it turns out!
Tags : Jamie Oliver, LA, salsa, sauce
From the Minnesota State Fair “On-a-Stick” food vendor category:
Texas Steak Out
NEW this year: Texas Steak Dinner on-a-stick (cubed steak, potatoes, onion, peppers and a dinner roll) and Texas Tater Dogs (a spiral cut potato wrapped around a course ground sausage).
Pictures from a Saturday field visit are promised to me, and should appear in this space early next week.
UPDATE:
ACTUAL: the kindly diner who allowed this photo had the dinner roll removed for photographic purposes:
New: Cajun Steak On-A-Stick, from the Rajin’ Cajun booth
Thanks to Sue and the Gang out in the field in Minnesota. I’ll join you next year!
d-Vision’s Conceptual Tableware - Eat Me Daily
Super-Awesome Designer BBQ Tray!!
After meat is grilled, it’s put on this resting tray where any released juices slowly fill the veins.
