On Mar 23, 2010, at 9:43 PM, P. J. Alling wrote: > Ah, yes the ol' "Black and Blue". > The best to be sure. But you need a hellaciously hot fire. I can only get deep brown and red on my gas grill. Charcoal gives one a fighting chance.
I made some tri-tip steaks tonight. That's poor man's steak. But they were quite good, grilled rapidly and rare with plenty of salt and pepper. They don't look good: wrong shape for a steak. And they usually have a bit of gristle somewhere. But they're well marbled and tender. A bargain at around $3 a pound. Paul > On 3/23/2010 4:15 PM, Daniel J. Matyola wrote: >> To each his own. >> >> I like my steak (and my tuna) grilled so it is charred on the outside >> and purple in the center. The best of both worlds. I also enjoy >> steak tartare, but that is harder to find. The last excellent one I >> found was in Quebec. >> >> Dan MN >> >> On Tue, Mar 23, 2010 at 4:56 PM, Brian Walters<[email protected]> >> wrote: >> >>> On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin" >>> <[email protected]> wrote: >>> >>>> On 2010-03-23 12:24, John Francis wrote: >>>> >>>>> On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote: >>>>> >>>>>> On 2010-03-23 8:04, William Robb wrote: >>>>>> >>>>>> >>>>>>>> I've stopped ordering steak when I go to a restaurant. I'm a philistine >>>>>>>> who like steak well done (ie. not a pink morsel anywhere). I think >>>>>>>> that's a task beyond the ability of most chefs. >>>>>>>> >>>>>>>> >>>>>>> Any chef worth of the title would consider that a lack of taste on the >>>>>>> part of the diner. >>>>>>> >>>>>> F*** the chef, I'm paying for the meal, not a snotty attitude. >>>>>> >>>>> Then go to a diner. >>>>> >>>>> When you go to a "fine dining" establishment you are paying for the >>>>> expertise of the chef. Telling him how to do his job is a dumb idea. >>>>> >>>> We'll just have to disagree on this one. If I'm footing the bill, it >>>> should be cooked the way I want it, if I specify. Asking for a steak >>>> with no pink and receiving a mooing cow, on my dime, is not on. >>>> >>> >>> Yes! In any restaurant I've been to the waiter asks how you'd like your >>> steak cooked. If I say 'well done', I bloody well mean it! >>> >>> (er, I mean it un-bloodied, actually) >>> >>> >>> >>> Cheers >>> >>> Brian >>> >>> ++++++++++++++++++++++++++++++++++ >>> Brian Walters >>> Western Sydney Australia >>> http://members.westnet.com.au/brianwal/SL/ >>> >>> -- >>> >>> >>> -- >>> http://www.fastmail.fm - Or how I learned to stop worrying and >>> love email again >>> >>> >>> -- >>> PDML Pentax-Discuss Mail List >>> [email protected] >>> http://pdml.net/mailman/listinfo/pdml_pdml.net >>> to UNSUBSCRIBE from the PDML, please visit the link directly above and >>> follow the directions. >>> >>> >> > > > -- > {\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fnil\fcharset0 Courier > New;}} > \viewkind4\uc1\pard\f0\fs20 I've just upgraded to Thunderbird 3.0 and the > interface subtly weird.\par > } > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
