steakFEED

I’ll admit it, I’m a sucker for a coupon, especially when it involves red meat.

The September special at the Poodle Club in Minneapolis was a New York Strip dinner for $9.95. As I’ve said before, cheap steak is judged in an entirely different category than expensive steak. For it’s cost, the Poodle was a winner. But, you need to remember how much you’re paying.

My dinner included the steak, a salad (iceburg with carrot shreds, grocery store cherry tomatoes and cucumber slices) and potato (I had baked). We were also able to get big mugs of beer, which is always a plus on cheap steak night. The same meal would normally cost $12–still a bargain.

The Poodle is a south Minneapolis classic. It’s also taken a bit of a hit because of the smoking ban in Minneapolis. Almost all of the clientele was outside on the patio when we arrived so they could dine and smoke at the same time.

My only complaint would have to be the live band that started up around 30 minutes after we arrived. It was loud to the point that we couldn’t have a conversation while they were playing. Eh, for $9.95, who can complain.

If this were a small, obscure theater company blog, I’d go into detail about our 2nd stop of the evening–at the Bedlam Theater’s 10 minute Original Play Festival. Imagine young “avant garde” playwrights, trying to make a deep lasting point in 10 minutes. Yeah, it was interesting to say the least. Thankfully, this isn’t a small obscure theater company blog so you’re spared the details.

Dethroner is a new “men’s” blog that I just heard about this morning. It’s remarkable to us here at SteakFeed because, as they say: “Pre-launch themes have included ‘Meat, ‘Hair,’ and ‘Beer.’

Hair we don’t give a rat’s ass about, but we’re totally keeping an eye out for some interesting Detrhoner stuff on Meat and Beer.

I like the site, it has a real old-school charm about it, with the nav on the right, and the plush vinyl WP theme. Really great, we should be neighbors. Look us up sometime when you want to run a STEAK feature, okay?

Not Ketchup

The Big Kahuna of food blogs, Slashfood ran a couple steak-related items recently. Maybe they ran more but in my extreme blog catch-up cycle, I only did a simple keyword search of their RSS feed. [I’m deleting tens of thousands of blog items as we speak].

In an item about one of my favorite wine labels, Ravenswood, they point us to a nifty little recipe and recommendation from SFGate.com’s wine section: Grilled skirt steak befriends Central Coast Cabernets

The recipe is a Marinated Skirt Steak & Onion Wraps. Mmmmmmmm … skirt!

And then, I’m hoping to earn my Morton’s Merit Badge and Comp Steak dinner pretty soon by continually mentioning their stuff, so here we go again: If you want your steak to turn out just like the Morton people make it, you should have a look at their book, Morton’s Steak Bible. Slashfood says:

Morton’s Steak Bible shares some, if not all, of their knowledge of cooking red meat, as well as how to prepare just about all of their most popular steakhouse sides and desserts.

By following their guides, you may never overcook (or undercook) another steak again.

I kind of doubt that last bit, but you could at least pretend to run a clone of the Standard American Steakhouse in your apartment.

EncycloWine - Barbecue and wine

That’s a really neat idea by the way. I wonder, once we get going on here at the SteakFeed, would the directory of reviews and great places and recipes be better suited for a WIKI?

We could call it Steakipedia!

Angry Ken: “A steak that needs sauce to be eaten, is scarcely a steak at all.”

“What if you could carve off a chunk of the most succulent slab of steak you’ve ever eaten, clone a bull from it, then produce weeks of identically delectable dinners?”

To this I answer: “I’LL DO IT!!”

Traditional Naturopath » Blog Archive » Cloned Beef is Coming Down the Pike.

Home chefs could make meat in a countertop device the size of a
coffee maker. Before bed, throw starter cells and a package of growth
medium into the meat maker and wake up to harvest fresh sausage for breakfast.

Hey at least it’s not Quorn.

Link via Naturally Tara.

My mom has spent quite a few years in South America, doing administrative work for a group of bible translation experts. So, lately she’s just back from Peru, and I wished she would have been able to send me some Peruvian recipes, or cookbooks, or secret ingredients. Maybe she forgot.

SueZ, who is actually my sister, went to visit Mom in Lima, but I don’t think she ate steak in Peru. It didn’t sound like it. It sounded like she and her travelling friend were more concerned with getting a beer. I’ll give her the chance to explain, and maybe she did eat steak. Who knows?

So anyway, with Mom away in Peru, my tastes started to wonder what does steak taste like in Peru? I watched Bourdain eat guinea pigs, tried searching Amazon for cookbooks, and just sort of wandered around the internet trying to put together something.

There’s tons of Argentina info. But Peru is kind of the undiscovered country of cuisine. I’m betting it won’t be for long.

I predict: Peruvian is the new Spanish.

Anyway, this is supposed to have a recipe…
Read the rest of this entry »

I’d like to recommend a very good post to you at The Feisty Foodie: Quality Meats. This is exactly the great kind of eloquent food writing that I love to read, and even the gorgeous photographs of the plates at S&W’s Quality Meats in NYC.

Sounds like a treat! And a fun dining experience as well. Lucky!

Note: SueZ did a disappointed review of another Smith/Wollensky dining experience from her trip to DC. What a difference!