tag:blogger.com,1999:blog-15907727.post8023575601719294570..comments2023-11-10T04:17:00.492-05:00Comments on View From The Porch: Constant craving...Tamhttp://www.blogger.com/profile/07285540310465422476noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-15907727.post-32296067932053702362009-12-15T07:14:58.444-05:002009-12-15T07:14:58.444-05:00Mikael,
I'm thinking a ribeye, about... um......Mikael,<br /><br />I'm thinking a ribeye, about... um... (plays with calculator) about 425g. One big slab of grain-fed goodness, seared on the outside and still twitching on the inside...Tamhttps://www.blogger.com/profile/07285540310465422476noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-85684622878830427082009-12-14T16:05:47.273-05:002009-12-14T16:05:47.273-05:00You guys are evil, evil I say... and I've got ...You guys are evil, evil I say... and I've got a 2.3lb beefsteak in the freezer intended for a future dinner with mom and perhaps one of her neighbors; and it's going to haunt me all day now.<br /><br />I cut it into roughly square inch pieces, lightly spice it with a favorite mix, and fry it for 30-45 seconds per side(in a castiron pan with lots of butter). The result is like french restaurant steak ordered rare, with just the spice mix being a little different... it's exquisite.Mikaelhttps://www.blogger.com/profile/04894602732468692375noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-69619810863547057662009-12-14T15:25:40.397-05:002009-12-14T15:25:40.397-05:00Picture: Tam jumping up and down in front of a clo...Picture: Tam jumping up and down in front of a closed store at o'dark thirty, chanting "Meat ... I Must Have Meat ..."Kristophrhttps://www.blogger.com/profile/08370888276707569365noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-85204668004071567472009-12-14T13:13:44.093-05:002009-12-14T13:13:44.093-05:00I'll settle for leaving nose prints on the but...I'll settle for leaving nose prints on the butcher's case.Joannahttps://www.blogger.com/profile/10952078709114872197noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-70528316581753166962009-12-14T12:31:01.890-05:002009-12-14T12:31:01.890-05:00Nothing cheers up a person like a good rare steak....Nothing cheers up a person like a good rare steak.BobGhttps://www.blogger.com/profile/15405172215849046373noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-68638289435411047092009-12-14T12:28:16.311-05:002009-12-14T12:28:16.311-05:00If you can be patient and wish really hard, then m...If you can be patient and wish really hard, then maybe a box of bison meat will show up in a few days. I'm just saying.<br /><br />Shootin' BuddyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-79570201375043125432009-12-14T12:26:01.036-05:002009-12-14T12:26:01.036-05:00nothing like a good steak! I don't care what t...nothing like a good steak! I don't care what time of day it is, steak is always appropriate. Bon Apatite!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-70559393580476795872009-12-14T10:21:43.695-05:002009-12-14T10:21:43.695-05:00GO FOR IT!!
Eat a steak, as rare as possible (wish...GO FOR IT!!<br />Eat a steak, as rare as possible (wish the cow a speedy recovery as it passes through the kitchen, as my Dad used to say). Then hibernate for the next day or two.<br /><br />Yum!<br />B Woodman<br />III-perAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-64592110724800924362009-12-14T10:00:43.683-05:002009-12-14T10:00:43.683-05:00My grandmother used to do venison haunch the old c...My grandmother used to do venison haunch the old country way.<br /><br /> She would bone out the hind quarter, cut it into 2 inch thick steaks, drop them into the rain barrel, then wring and twist them until all the blood was out. <br /><br /> Then she would make up some marinade, and leave them in the cellar overnight, with a brick on top of each piece to keep it from floating.<br /><br /> The next day she would get a frying pan going with lots of butter and freshly crushed garlic, sear each side of the steaks, then tie them in a tight bundle and do them as a roast.<br /><br /> Done up with her white sauce, you needed a knife to get through the crust, than you could seperate the rest with the edge of your fork. <br /><br /> Old Tony Strumm, the hermit/moonshiner from up the road, was shocked that she didn't hang the meat for a week, that she'd rinse and wring out freshly killed meat and eat it the next day.<br /><br /> Since deer fat has no earthly use and goes rancid in hours, especially if some butthead leaves the hide on to hold in the remaining body heat, I suspect Tony was used to that crappy liver taste in all the dozens of deer he had jacked over the years.<br /><br />He wangled an invite to dinner, and thought he was eating veal.<br /><br /> Butter is it's own excuse.Ed Fosternoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-68625734170090667662009-12-14T08:38:01.218-05:002009-12-14T08:38:01.218-05:00Texas rare: show it a live hot coal, briefly.
But...Texas rare: show it a live hot coal, briefly.<br /><br />But, a good crackling skillet sear, with appropriate condiment seared into the fast-burned crust, is a fine way to git y'r rare. <br /><br />Make sure the skillet is up to heat -- don't want to overcook all that carnivorous red-meat interior.<br /><br />Have the exhaust fan before you start.<br /><br />J,t RAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-45881120846492430622009-12-14T08:36:47.684-05:002009-12-14T08:36:47.684-05:00Weer'd,
Yup. When I do it on the stovetop, th...Weer'd,<br /><br />Yup. When I do it on the stovetop, there's butter to... uh... to keep it from sticking to the skillet (Yeah, to "keep it from sticking"! That's the ticket!), a sprinkle from the garlic/oregano shaker, a splash of Worcestershire, and a splash of merlot right before it comes out.<br /><br />It is yummy.Tamhttps://www.blogger.com/profile/07285540310465422476noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-65135222096053430972009-12-14T08:32:16.616-05:002009-12-14T08:32:16.616-05:00Steak and eggs for breakfast: Good enough for ast...Steak and eggs for breakfast: Good enough for astronauts, good enough for everyone.<br /><br />JimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-74625359662427202092009-12-14T08:29:11.339-05:002009-12-14T08:29:11.339-05:00My wife makes a DAMN good steak with a cast iron s...My wife makes a DAMN good steak with a cast iron skillet. Makes the kitchen a hair smokey, but MMM it is DAMN good.Weer'd Beardhttps://www.blogger.com/profile/13528978001340070552noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-43415518883990354102009-12-14T08:14:55.947-05:002009-12-14T08:14:55.947-05:00Thank god it's not a full moon! :)Thank god it's not a full moon! :)Joelhttps://www.blogger.com/profile/03442354270552212335noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-20258358197541353912009-12-14T08:06:50.612-05:002009-12-14T08:06:50.612-05:00Sounds like your brainstem has decided to do somet...Sounds like your brainstem has decided to do something about your doldrums. I suggest doing the steak right (It'll make you're brainstem happy to do it the way Thagette would have) and cooking it over wood coals, temperature be damned. Hell, you don't even need a "real" grill. A cinder block, a chimney starter with some lump charcoal, and a grill grate over the top will do just fine for briefly searing some grill marks before turning then inhaling.OAnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-10632264693076930622009-12-14T07:46:15.555-05:002009-12-14T07:46:15.555-05:00Been reading MHI, have you??Been reading MHI, have you??Josephnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-70942629506578703302009-12-14T07:33:21.762-05:002009-12-14T07:33:21.762-05:00Craving bloody steak in the middle of the night? G...Craving bloody steak in the middle of the night? Got any bite marks or claw marks you can't explain?fastbikehttps://www.blogger.com/profile/11770686812354026814noreply@blogger.com