Text 9722, 60 rader
Skriven 2008-06-28 13:00:06 av hap newsom (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: RE: steak 513
=====================
Hey Jim!
-> 
->  HN> Ahoy Michael!
->  
->  HN> That it does, you should be able to get a decent 
->  HN> steak anywhere...but I'd think Chicago, Kansas City,
->  HN> Dallas, and Flroida would be the best prospects.
-> 
-> They have the best beef but do they have the best cooks?
-> 
Oddly enough they do, but it's my contention that 
you don't need to know much about cooking to sear
the outside of a good cut of beef...leaving the inside 
nice and rare. If you like your steak simple, and ample
and cooked the way you order it...anyone should be able
to do a decent job of it....what causes the most 
distress I think is that this simple process has been
"mystified" so most folks think only a world renowed 
chef or TV personality can put a slab of beef on the 
grill and know when to take it off. 

-> Oh, and don't forget Edmonton and Calgary up in Texas North!
-> 
In Calgary oddly enough, I didn't have steak, I was 
the houseguest of a photographer buddy who is 
fondly called "ERIK the viking" being of Danish 
extraction....so when there we went to the 
Danish club for dinner and had GREAT pickled 
herring and other danish dishes. In Edmonton however
I did have a great cut of meat at a brew pub, which
I can't remember the name of at present...I had
several beers with that steak..and the next day 
we went back and I had a burger also excellent
but not quite as many beers that time. Good 
grassfed beef with a lot of flavor and cooked
the way I wanted it! YUMMMY!

-> MMMMM----- Recipe via Meal-Master (tm) v8.06
->  
->       Title: "Mo J" Marinated And Grilled Flank Steak
->  Categories: Beef, Steak, Marinades, Chilies, Grill
->       Yield: 2 Servings
->  
->            FOR THE MOJO:
->       2    Habaneros or other spicy
->            -chiles; core, seed, mince

This looks altogether good but I wonder about 
the habbies...why take the seeds out if you're
using habbies? I'd probably prefer serrano's or
thai's and leave the seeds in, getting more heat
and avoiding that over ripe fruity flavor that I 
so dislike from habbies..I wonder if you took 
the habbie seeds and added them to the 
marinade if you'd get the heat without the
fruity overtones? hmmm!
chat with you soon!
hap 
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