steakFEED

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.
—–

Steak Frites

Originally uploaded by jamesjyu.

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?
—–

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.

—–

the full story

Originally uploaded by ratterrell.

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

—–

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?!
—–

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.
—–

Okay kids, there’s three things you gotta remember.

1. Wash your hands
2. Cook your meat, and
3. Stay the hell out of South Texas

Otherwise, rare worms will eat your brains!

—–

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.

What more can a girl ask for her birthday than to be taken out for a tasty steak dinner?

Nothing, I tell you.

Of course, me being me, my date was my mom.

I chose Kozy’s Steaks and Seafood mostly because mom’s on a budget and Kozy’s seemed to have decent food to dollar ratio.

Kozy’s is in The Galleria shopping center in Edina, MN. Malls are not normally my first choice for steak restaurants–something about all malls having the same stores and fastfood places doesn’t lend itself to my idea of where a steak place should be located. But, The Galleria isn’t a mall, mall. It’s a rich people’s mall. And, Kozy’s isn’t owned by mall steak people; it’s owned by the folks that own Kozlak’s Royal Oak–a Twin Cities dining fine dining flagship. So, I knew it would probably be pretty good.

My thought was proven out.

We both got filet mignon ($27) which included salad and garlic mashed potatoes. (I’d been warned by my brother that mom would think anything over $20 that didn’t include sides would be too expensive.)

The steak was probably the best I’ve had in that price range. It was cooked perfectly (medium) with a wonderful crust. It was tender, tender, tender! The potatoes were slightly lumpy (a good thing), with actual roasted garlic bits laced laced throughout.

The setting was very unmall-like and was done in classic steakhouse: dark wood, lush drapes etc. We were seated in a backish room which meant that the mall was hidden from view and that we had actual windows that faced the out of doors.

Overall, twas a fabulous, tasty birthday dinner.

Beefcake

Originally uploaded by mrbinondo.

You can see from the flickr TAGS and stuff that he doesn’t live in Tokyo, he lives in HONG KONG!

Of course he does.


—–

maRLinda cooking up a storm…or not

I really love this site, it’s fresh and new and I just found it. I think I’m going to have to go through and figure out good recipes from here. It totally seems like there are going to be good recipes.

And the photography too, see?

I just can’t quite figure it out, the names, the kind of cooking, it just looks really yummy and fun.

If Tia says Yum Yum…Daddy sure want’s more! And I do want more… I just can’t come up with that name of that Cast Iron pots, those painted orange in Enamel…remember? (Le Creuset, my dear) Oh well..Let mommy Tia edit this later on…She knows where the pics are!

Sadly the recipes linked in the photos are passworded. Wonder why?

meat_n_ipod_porn.jpg

Originally uploaded by shell belle.

Just beautiful.

Is there really anything more to say here? If I had both of those things at the same time, I’d TOTALLY take a picture of it and put it on the world wide web.


—–

from flickr

Originally uploaded by dome_keller.

It’s funny. It’s on the side of a building in Europe.

It means:

Save the Fishes.
Eat more Steaks.


—–