Comments for SteakFeed http://www.steakfeed.com typing about steak Fri, 03 Sep 2010 11:50:17 +0000 http://wordpress.org/?v=2.7.1 hourly 1 Comment on Prime Rib – Top of the Food Chain @ Eat Me Daily by Ryan http://www.steakfeed.com/2010/03/17/prime-rib-top-of-the-food-chain-eat-me-daily/comment-page-1/#comment-962 Ryan Wed, 17 Mar 2010 20:45:45 +0000 http://www.steakfeed.com/?p=320#comment-962 Thanks for the feedback! I'll try to make the posts a little less techy, a little more informative. Thanks for the feedback! I’ll try to make the posts a little less techy, a little more informative.

]]> Comment on Searing in Cast Iron (via freshamericanbison.com) by Chunky http://www.steakfeed.com/2009/10/20/searing-in-cast-iron-via-freshamericanbisoncom/comment-page-1/#comment-785 Chunky Tue, 03 Nov 2009 23:15:27 +0000 http://www.steakfeed.com/?p=270#comment-785 A cast iron grill is not a thing that should ever be put away ;) A cast iron grill is not a thing that should ever be put away ;)

]]> Comment on Searing in Cast Iron (via freshamericanbison.com) by quacky http://www.steakfeed.com/2009/10/20/searing-in-cast-iron-via-freshamericanbisoncom/comment-page-1/#comment-781 quacky Wed, 21 Oct 2009 14:19:55 +0000 http://www.steakfeed.com/?p=270#comment-781 weelllll.... it's right there. covered, gas valve shut. I mean, i can use it. I'm just not planning to. It's dark, I need better light, you know... and our patio isn't as indoorsy as you'd think. weelllll…. it’s right there. covered, gas valve shut. I mean, i can use it. I’m just not planning to. It’s dark, I need better light, you know… and our patio isn’t as indoorsy as you’d think.

]]> Comment on Searing in Cast Iron (via freshamericanbison.com) by wndl http://www.steakfeed.com/2009/10/20/searing-in-cast-iron-via-freshamericanbisoncom/comment-page-1/#comment-780 wndl Wed, 21 Oct 2009 06:45:13 +0000 http://www.steakfeed.com/?p=270#comment-780 seriously, you put your grill away? don't you now have a rockin' covered patio on which to grill year-round w/out being rained on? we use ours in all weather. who wants to smoke up the house, when the grill is right there, not in the rain (or snow!). seriously, you put your grill away? don’t you now have a rockin’ covered patio on which to grill year-round w/out being rained on? we use ours in all weather. who wants to smoke up the house, when the grill is right there, not in the rain (or snow!).

]]> Comment on Searing in Cast Iron (via freshamericanbison.com) by David http://www.steakfeed.com/2009/10/20/searing-in-cast-iron-via-freshamericanbisoncom/comment-page-1/#comment-779 David Tue, 20 Oct 2009 22:46:22 +0000 http://www.steakfeed.com/?p=270#comment-779 The concept of supermarket beef may suit some, but with my cholesterol situation it's best for me to do grass fed meats. The concept of supermarket beef may suit some, but with my cholesterol situation it’s best for me to do grass fed meats.

]]> Comment on 1 steak 2 sauces | Jamie Oliver recipes by quacky http://www.steakfeed.com/2009/09/01/1-steak-2-sauces-jamie-oliver-recipes/comment-page-1/#comment-778 quacky Tue, 20 Oct 2009 13:58:48 +0000 http://www.steakfeed.com/?p=263#comment-778 I'm not worried about it! With the SHORT total cooking time, you're really only giving it a couple flips, much like you would to get the classic "grid" pattern of grill marks. Doesn't seem excessive to me! :) I’m not worried about it! With the SHORT total cooking time, you’re really only giving it a couple flips, much like you would to get the classic “grid” pattern of grill marks. Doesn’t seem excessive to me! :)

]]> Comment on 1 steak 2 sauces | Jamie Oliver recipes by Steak-pro http://www.steakfeed.com/2009/09/01/1-steak-2-sauces-jamie-oliver-recipes/comment-page-1/#comment-777 Steak-pro Tue, 20 Oct 2009 04:35:40 +0000 http://www.steakfeed.com/?p=263#comment-777 Great recipe. I would avoid the numerous turns of the steak as it tends to toughen. Cooking thoroughly on one side then turning to the second side may result in a more tender version of this recipe. Great recipe. I would avoid the numerous turns of the steak as it tends to toughen. Cooking thoroughly on one side then turning to the second side may result in a more tender version of this recipe.

]]> Comment on Steak, university style: The Steak Knife by James W. Sperman http://www.steakfeed.com/2006/07/09/steak-university-style-the-steak-knife/comment-page-1/#comment-98 James W. Sperman Mon, 21 Apr 2008 07:30:52 +0000 http://steakfeed.matthickey.com/2006/07/09/steak-university-style-the-steak-knife/#comment-98 Hi there, I created the Pink Taco restaurant & bar concept and opened the original in May 1998 -- a year before the Mortons opened theirs. The controversy and community response to their version is tame compared to what I faced in ultra-conservative Manhattan, Kansas. We had aggressive picketers, petitioners, hate letters, anonymous threats, an onslaught of negative letters-to-the-editor, and police discrimination. There were many stories in the local papers. The ABC affiliate out of Topeka came to Manhattan and did an on-site story that ran state-wide on the evening news, and the CBS affiliate invited us to join them in-studio for their half-hour morning show (which we declined since things were spiraling out of control). I would do Internet searches at the time that would call up page after page of hits about me and my store. My Pink Taco dominated the regional news and spread nationwide through online postings and reprinted stories in towns across the country. Anyway, I have written an article recounting the history of the original Pink Taco and the intense controversy it caused (complete with pictures and links to about a dozen of the news stories). You can read it on my blog if you're interested: http://helpmestartauniversity.com/2008/04/17/the-amazing-true-story-of-the-original-pink-taco-restaurant-bar/ James W. Sperman Hi there,

I created the Pink Taco restaurant & bar concept and opened the original in May 1998 — a year before the Mortons opened theirs.

The controversy and community response to their version is tame compared to what I faced in ultra-conservative Manhattan, Kansas. We had aggressive picketers, petitioners, hate letters, anonymous threats, an onslaught of negative letters-to-the-editor, and police
discrimination.

There were many stories in the local papers. The ABC affiliate out of Topeka came to Manhattan and did an on-site story that ran state-wide on the evening news, and the CBS affiliate invited us to join them in-studio for their half-hour morning show (which we declined since things were spiraling out of control).

I would do Internet searches at the time that would call up page after page of hits about me and my store. My Pink Taco dominated the regional news and spread nationwide through online postings and reprinted stories in towns across the country.

Anyway, I have written an article recounting the history of the original Pink Taco and the intense controversy it caused (complete with pictures and links to about a dozen of the news stories). You can read it on my blog if you’re interested:
http://helpmestartauniversity.com/2008/04/17/the-amazing-true-story-of-the-original-pink-taco-restaurant-bar/

James W. Sperman

]]> Comment on Steakbellie? by ........ http://www.steakfeed.com/2006/12/22/steakbellie/comment-page-1/#comment-4 ........ Thu, 28 Jun 2007 23:00:10 +0000 http://steakfeed.matthickey.com/2006/12/22/steakbellie/#comment-4 I think its terrible that you liked the article because the happy cow gets eaten! JERK! I think its terrible that you liked the article because the happy cow gets eaten! JERK!

]]> Comment on Morton’s owns Pink Taco?? by ted http://www.steakfeed.com/2006/08/25/mortons-owns-pink-taco/comment-page-1/#comment-3 ted Fri, 01 Jun 2007 20:21:13 +0000 http://steakfeed.matthickey.com/2006/08/25/mortons-owns-pink-taco/#comment-3 It's utterly separate from Mortons, other then a family connection. (Grandfather of Pink Taco president founded Mortons) It’s utterly separate from Mortons, other then a family connection. (Grandfather of Pink Taco president founded Mortons)

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