Yay!!
The Boring Old Broiler Turns Out to Be a Superstar - New York Times
You can’t beat oldschool, in my book. And here we have a superstar New York Times food guy named MARK BITTMAN to tell us all about the least appreciated standard amurrikun kitchen device, the broiler, and why we should be using it all the time.
I remember very clearly my parents always always always making stuff under the broiler. And then me having to clean out the damn gross broiler pan by scraping heaping slabs of stinky grease out with a spatula. Eeesh.
The best thing about MARK BITTMAN’s article, in my view, is the revelation that the broiler pan of yore is officially an off-limits nuisance nowadays. And that officially, since we are talking Newspaper of Record here, it’s way cooler to use a skillet or grill pan under the broiler.
HA! I already knew that. :-P
I’m totally gonna try more broiling of steak now. And some scallops too! Because my Lodge grill pan is officially starting to give us emphysema in our apartment.
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Grr. I looked at this tiny preview picture from flickr guy jamesjyu and it made me a little bit angry. I knew instantly that this was that same plate of steak frites that so bummed me out from my July trip to Bouchon in Vegas.
I don’t know how I knew, but I knew. But it reminds me of another bistro style steak I made recently that I still need to tell you about.
I wonder how these guys enjoyed their Bouchon Steak Frites at the Napa Bouchon?
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I’m gonna contact Sue, Ying, Nolan and Brad and see if they’ll feed their Cheap Steak and Beer in Sydney site into here. So do you think it’s greedy and voracious of us to just want to subsume any locally focused steak blog into our titanic corps?
Maybe, maybe … I guess I’ll just link to them. Yo Sue, Ying, Nolan and Brad in Sydney!! Here’s to yer awesome!!
… Stay tuned.
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A flickr guy called ratterrell got some obnoxious junk mail from Jerry Falwell, and put it to really steaky good use!
This is the visual record of that story. Rewind five flickrs to read the whole thing.
Looking for collaborators around the world
Steakfeed would really like to be a big shared resource of steak dining and preparation writings by a happy community of steak enthusiasts. We need your help to do that!
If you’re crazy about steak, whether it be the steakhouse dining experience, finding really great steak meals on the cheap or on the street, or your absolute favorite grilling or marinade secret recipe … You should share it with the world! Bring your words and your steak knives, but please leave the A-1 sauce in the fridge for the next time you make meatloaf.
Write for steakfeed, and share the meat!
Contact us here for more info: steakfeed at gmail dot com
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Comments Off
LiveScience.com - Elite Women Made Beer in Pre-Incan Culture
I know, it’s not about steak. But its GREAT! And what do we have a Beers category for if not for this?!
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Meatlifting - BuzzFeed
Meatlifting
Food Buzz Meat is the #1 shoplifted item in America. The only reason worth trending this is the act of the word “meatlifting” entering your vocabulary.
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Okay kids, there’s three things you gotta remember.
- Wash your hands
- Cook your meat, and
- Stay the hell out of South Texas
Otherwise, rare worms will eat your brains!
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So, I’m too cheap to subscribe to Cooks Illustrated. But my friend Sarah does and she loaned her collection to me to read over the holidays.
Cooks Illustrated has a website but they only post recipes for subscribers and even then for a limited time.
Because I don’t want to get Steakfeed in trouble with copyright laws. I’ll just post the highlights from issues with steak recipes. I’ll also put up the Issue numbers and dates so if you want the whole thing, you can get it from your local public libarary (or I’m sure their website).
Everything I’ve read, looks to be really good. All the recipes are really thorough and also explain their process for determining the “best” way to cook something.
I’ve never been disapppointed when making a Cooks recipe.
More later.
My friend Jeff makes the most amazing tenderloin. I’ll ask him for his recipe so I can post it here. I’d probably never make it though. I don’t have enough money to feed my friends that sort of food and I’ve got Jeff to make it for me.
What I do know so far is that he buys a whole tenderloin from a proper butcher, who preps it for him–removing the silverskin and the like. He lets it come to room temperature before grilling and while it’s hanging out, he slathers it in garlic. It takes forever to make but the wait is worth it.
Last time we had it, we did twice baked potatoes, creamed spinach and I made a chocolate with orange chocolate icing layer cake for dessert.
If I can get him to share the recipe, I’ll put it here.
