What's that you're eating?

Dinner last night:

My share of a 1# NY Strip Steak grilled rare (which is how I like my steak) in a cast iron grill pan on the stovetop together w/some "leftover" Porcini Risotto and some microwave steamed Zuchinni w/red pepper flakes.

Pardon the dollop of ketchup w/tabasco sauce but I couldn't resist. ;)

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Served w/a bottle of 2009 Golden Eye "Ten Degrees" Pinot Noir on the side. The oldest bottle of pinot in my "cellar." Pinot doesn't age as well as Cab and it was time to open it. It was excellent! :)

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A Sunday morning snack . . . before heading out for lunch.

A 2oz morsel of Foie Gras that my GF bought me for V-day (she got some too) served w/an apricot/wine/butter sauce and the Pinot leftover from last night.

So much fat. Didn't notice that it was still rendering off of the foie gras til I looked at this pic. Fat is flavor, yum!!! :)

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sgt1372 said:
Dinner last night:

My share of a 1# NY Strip Steak grilled rare (which is how I like my steak) in a cast iron grill pan on the stovetop together w/some "leftover" Porcini Risotto and some microwave steamed Zuchinni w/red pepper flakes.

Pardon the dollop of ketchup w/tabasco sauce but I couldn't resist. ;)

ncWZXz5.jpg


Served w/a bottle of 2009 Golden Eye "Ten Degrees" Pinot Noir on the side. The oldest bottle of pinot in my "cellar." Pinot doesn't age as well as Cab and it was time to open it. It was excellent! :)

PJXq6IM.jpg
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Confused a bit by the steak. Says grilled, but also says in a cast iron pan on the stovetop. Also exhibits grill marks. Was it cooked in a cast iron grill pan? If so, what make pan did you use, cause the grill marks look good. TIA!

PS - nothing wrong with ketchup with a steak. That's how William Randolph Hearst used to eat and serve it. Also, Peter Luger's makes a steak sauce which is not terribly different than ketchup which they serve and sell.

Now ketchup on a hot dog . . . that's a whole other story.

 
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The Amazing Virginian said:
Confused a bit by the steak. Says grilled, but also says in a cast iron pan on the stovetop. Also exhibits grill marks. Was it cooked in a cast iron grill pan? If so, what make pan did you use, cause the grill marks look good. TIA!

PS - nothing wrong with ketchup with a steak. That's how William Randolph Hearst used to eat and serve it. Also, Peter Luger's makes a steak sauce which is not terribly different than ketchup which they serve and sell.

Now ketchup on a hot dog . . . that's a whole other story.

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Sharpie? 😂
 
yoko said:
Are you Canadian?
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Good 'ol USA. I'm in Connecticut.

All of the New England states and NY have a good number of Sugar Maple trees. This is my fifth year doing it as a hobby. It's a lot cheaper to buy it from the store, but maple syrup tastes different based on soil. My kids love getting involved in the whole process and I love burning stuff!
 
The Amazing Virginian said:
Confused a bit by the steak. Says grilled, but also says in a cast iron pan on the stovetop. Also exhibits grill marks. Was it cooked in a cast iron grill pan? If so, what make pan did you use, cause the grill marks look good. TIA!
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Just used my trusty old cast iron Lodge grill pan.

The "trick" is to heat it up smoking hot on med heat for about 15 mins before starting to use it.

I also time @ flip/rotation exactly (which varies w/the thickness of the steak & the doneness that you want) so that the cook time on each side is even (in this case it was 2:15 mins each flip/rotation for rare). I also grill it along the long edges (in this case about 1:30 mins).

Would have cooked it about 2:30 mins/) @ flip/rotation for med rare.

VbrBZ0r.jpg


This is what the steak looked like before I cut it up. When I want to imbue a steak that I grill on the stove top w/a smoke flavor, I use liquid smoke, if I'm lazy, or an electric cold smoking device, if I'm not. Tastes great w/or w/o smoke IMO.

RnMLryj.jpg



The Amazing Virginian said:
PS - nothing wrong with ketchup with a steak. That's how William Randolph Hearst used to eat and serve it. Also, Peter Luger's makes a steak sauce which is not terribly different than ketchup which they serve and sell.
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Steak "purists" distain the use of ketchup on a steak but I've been doing it for years. I also sometimes top my steaks w/some beef broth/jus or some more complicated sauces or just plain old A-1. Just depends on my mood and how energetic I feel.

I seldom order steak at a restaurant because I'm usually disappointed w/the result and because know that I can do/could have done better. However, the BEST steak that I was ever served in a restaurant was at Peter Lugers. I ate it "straight" and did NOT put any ketchup or sauce on it. It was GREAT!

And, I only put mustard on my hot dogs. LOL! ;)
 
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Just a few dishes from lunch yesterday . . .

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Ankimo - Monkfish liver - the "foie gras" of the sea. Rarely available at Japanese restaurants because of the limited availability of fresh monkfish liver. The restaurant near me is able to source it and does not make it themselves, which is why they always have it on the menu.

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Raw oysters from Puget Sound in WA. Delicious!

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Amaebi - raw "sweet" shrimp with fried heads as it is traditionally served.

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Tempura shrimp w/ponzu sauce. Everything tastes great fried!

Had some other sushi, as well, including Bonito, Saba, Uni and Toro w/a large bottle of Sapporo beer on the side.

It was an excellent meal. :)
 
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sgt1372 said:
Just used my trusty old cast iron Lodge grill pan.

The "trick" is to heat it up smoking hot on med heat for about 15 mins before starting to use it.

I also time @ flip/rotation exactly (which varies w/the thickness of the steak & the doneness that you want) so that the cook time on each side is even (in this case it was 2:15 mins each flip/rotation for rare). I also grill it along the long edges (in this case about 1:30 mins).

Would have cooked it about 2:30 mins/) @ flip/rotation for med rare.

VbrBZ0r.jpg


This is what the steak looked like before I cut it up. When I want to imbue a steak that I grill on the stove top w/a smoke flavor, I use liquid smoke, if I'm lazy, or an electric cold smoking device, if I'm not. Tastes great w/or w/o smoke IMO.

RnMLryj.jpg





Steak "purists" distain the use of ketchup on a steak but I've been doing it for years. I also sometimes top my steaks w/some beef broth/jus or some more complicated sauces or just plain old A-1. Just depends on my mood and how energetic I feel.

I seldom order steak at a restaurant because I'm usually disappointed w/the result and because know that I can do/could have done better. However, the BEST steak that I was ever served in a restaurant was at Peter Lugers. I ate it "straight" and did NOT put any ketchup or sauce on it. It was GREAT!

And, I only put mustard on my hot dogs. LOL! ;)
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IMO, steak does not need smoke.

However, sometimes it "needs" some catsup. 😜

But I say eat it however you like. I like mine medium rare, but my sainted mother (RIP) grew up poor in the depression and if there was even a speck of pink (or, God forbid, red), it was going back until it was WELL done. I think old / undercooked meat was an issue back when she grew up - especially for poor folks, like her family, buying cheap meat.

Like you, I have almost never ordered a steak at a restaurant in years - and for the same reasons. I spoil myself sometimes with 45 day dry aged prime beef ordered from Pat LaFrieda, or something from my local organic butcher (fortunate to have an EXCELLENT butcher shop a few miles away that seems to get just about everything).

Best steak I ever had was in 1992 at a huge cookout in Kearney, Nebraska for a group of farmers/ranchers who formed a co-op as radio station owners, just a few miles from a meat packing plant. Oh, man was that fantastic! In a restaurant, it would be Charley's Steakhouse in Orlando, Florida. My daughter hurt my feelings and made me cry when she pronounced her steak the best she ever ate when I took her there last summer. But I couldn't argue with her. I hadn't dined there in more than 30 years, and was delighted to find it was as good as I had remembered.
 
tokerblue said:
Finished product was about 1/2 gallon.

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Terrific! I love maple syrup, and trying different ones from different places. Canada, New York, Pennsylvania, Vermont, Maine, Michigan . . . even here in Virginia believe it or not. You are correct that it tastes different based on soil, like wine. Never had any from Connecticut, even though that is where I was born. I was going to send you a PM . . . but apparently can't. But if there is any chance I could convince you to let me buy or trade for one of those jars, as precious as I know they are, let me know and I'll get you an email addy.
 
The Amazing Virginian said:
Terrific! I love maple syrup, and trying different ones from different places. Canada, New York, Pennsylvania, Vermont, Maine, Michigan . . . even here in Virginia believe it or not. You are correct that it tastes different based on soil, like wine. Never had any from Connecticut, even though that is where I was born. I was going to send you a PM . . . but apparently can't. But if there is any chance I could convince you to let me buy or trade for one of those jars, as precious as I know they are, let me know and I'll get you an email addy.
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I’m the same way about honey… and blackberries.
 
The sun was out and it was warm on Sunday.

So, put the top down and drove my little red sports car via a twisty backroad to my GF's and my favorite outdoor pizza spot.

Where ordered our favorite pizza -- a small all meat pizza -- which includes salami, pepperoni, ham, bacon, linguisa, sausage and ground beef -- plus a pint of 21st Amendment IPA to share for "brunch." Just the right size for us to finish together w/o any leftovers.

I don't believe that we've ever had a better meat pizza nor one with more than 7 different meat products in it.

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