tag:blogger.com,1999:blog-15907727.post1245684523213852804..comments2023-11-10T04:17:00.492-05:00Comments on View From The Porch: zomgbeststeakever!!!!1!one!!1!Tamhttp://www.blogger.com/profile/07285540310465422476noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-15907727.post-83734093317013851442007-03-20T17:58:00.000-04:002007-03-20T17:58:00.000-04:00Medium.Sorry, I like my meat to be good and dead -...Medium.<BR/><BR/>Sorry, I like my meat to be good and dead - none of this thrashing around, mooing on the plate, and having to ask other diners to help you subdue the damn thing.<BR/><BR/>Here's an interesting point: almost ANY steak will taste okay, if rare. But a really good steak will still hold both its flavor and its texture cooked medium.Kim du Toithttps://www.blogger.com/profile/16389848340686321925noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-77131735023781579692007-03-19T17:13:00.000-04:002007-03-19T17:13:00.000-04:00... but I don't like my steaks blue rare.What anon...... but I don't <I>like</I> my steaks blue rare.<BR/><BR/>What anonymous said sounds about right to me; good and cooked on the outside, pink and juicy on the inside (more or less a charred-outside, honest medium-rare). But not <I>cool</I>, for the love of God.<BR/><BR/>If I want my meat raw, I'll order the tartare or carpaccio.<BR/><BR/>(What El Capitan said, though there've been Kegs in the US for <I>ages</I> now, at least here in the Northwest.)Sigivaldhttps://www.blogger.com/profile/16152366541957466049noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-64100300298171673262007-03-18T17:55:00.000-04:002007-03-18T17:55:00.000-04:00Back when I ran a restaurant in cattle country (ba...Back when I ran a restaurant in cattle country (backcountry, AZ), we would get the occasional order for a steak "black and blue." What the customer wanted was a steak cooked on ungodly high heat and seared so fast that, while it's outside resembled a medium-well, the inside was still cool and blue. Very hard to do, requires insane amounts of heat, but what an amazing steak.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-51193373003546041632007-03-18T08:12:00.000-04:002007-03-18T08:12:00.000-04:00Wow - that steak sounds worth the drive from, well...Wow - that steak sounds worth the drive from, well, pretty much anywhere. Congratulations.phlegmfatalehttps://www.blogger.com/profile/08636803080525003892noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-36885826577669709722007-03-18T00:08:00.000-04:002007-03-18T00:08:00.000-04:00When I was up in Canuckistan on business, I got ad...When I was up in Canuckistan on business, I got addicted to a chain of steakhouses called The Keg. They're starting to show up down here in the States. Here's their criteria for grilling cowflesh:<BR/><BR/>BLUE RARE Cool,blue,all the way through. <BR/>RARE Cool centre,bright red throughout. <BR/>MEDIUM RARE Warm centre,red throughout. <BR/>MEDIUM Warm,pink centre. <BR/>MEDIUM WELL Hot,small trace of pink in the centre. <BR/>WELL DONE Hot,fully cooked throughout. <BR/>CHICAGO Charred outside,cooked to order inside. <BR/><BR/>They're dead serious about the Blue Rare. Don't go there unless you like steak tartare.El Capitanhttps://www.blogger.com/profile/13166884584708996911noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-77537093491158108232007-03-17T21:09:00.000-04:002007-03-17T21:09:00.000-04:00"Two bites in, and I very nearly decorated my cupc..."Two bites in, and I very nearly decorated my cupcakes right there in the booth."<BR/><BR/>Interesting turn of phrase. But, what does it mean? I have an inkling, but am unsure about my direction.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-50383905820085690142007-03-17T20:42:00.000-04:002007-03-17T20:42:00.000-04:00I moved from Knoxville back in May. Reading your ...I moved from Knoxville back in May. Reading your post was pure torture.LOHANhttps://www.blogger.com/profile/07473942679329091040noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-45806670934746226012007-03-17T18:57:00.000-04:002007-03-17T18:57:00.000-04:00If I am very good for the rest of my natural life,...If I am very good for the rest of my natural life, when I die I will go back to Dude's in Sidney, Nebraska, the steakhouse at the end of the world.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-84293979345665050812007-03-17T18:55:00.000-04:002007-03-17T18:55:00.000-04:00What was wrong with Ruth's Chris?What was wrong with Ruth's Chris?Gewehr98https://www.blogger.com/profile/14440119702457734221noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-47835012861048802482007-03-17T14:16:00.000-04:002007-03-17T14:16:00.000-04:00Glorioski! I think you found a good steak! *LOL*...Glorioski! I think you found a good steak! *LOL* Great story and you sound more and more like Dad's sister, my Aunt Virginia (now 90) every day. Love it.Hobiehttps://www.blogger.com/profile/13393344788210904114noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-31624004368414181092007-03-17T13:44:00.000-04:002007-03-17T13:44:00.000-04:00"too rare"See, that sounds like English, but I jus..."too rare"<BR/><BR/>See, that <I>sounds</I> like English, but I just can't parse it...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-10442525896775714682007-03-17T12:49:00.000-04:002007-03-17T12:49:00.000-04:00I would say that you're off, ever so slightly.The ...I would say that you're off, ever so slightly.<BR/><BR/>The best way to judge a steakhouse is to order the same steak (9 oz filet) but order it medium rare.<BR/><BR/>It's been my experience that the perfect medium rare is damn near impossible to get; it's either too rare or too medium.Calebhttps://www.blogger.com/profile/04958196376272238044noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-51526814228347427032007-03-17T08:16:00.000-04:002007-03-17T08:16:00.000-04:00In the unlikely event you should ever make it to M...In the unlikely event you should ever make it to Montreal, I recommend Moishes'. Old-school Jewish steakhouse that understands what comprises the four basic food groups: potato, huge chunks of meat, fried onions, and coleslaw. Especially the potato. Ain't had a true nirvana on earth experience if you haven't tasted a Monte Carlo 'tato--mashed in its own skin with cream and chives. :DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-70348139352278592532007-03-17T05:29:00.000-04:002007-03-17T05:29:00.000-04:00Congratulations!:) If you ever get out that way, t...Congratulations!:) If you ever get out that way, try LG's in Palm Springs. Yum.Gay_Cynichttps://www.blogger.com/profile/11829842245704692674noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-54135184156412539572007-03-17T01:39:00.000-04:002007-03-17T01:39:00.000-04:00Used to be something called a "Pittsburgh" steak. ...Used to be something called a "Pittsburgh" steak. That was a steak that was med-rare on the inside with a charred crust on the outside. Supposedly got the name from the steelworkers cooking their steaks on a slab of just poured steel in the mills. First time I had one was at a place on the waterfront in Savannah. I was told that they kept their grill bars red-hot just for that reason...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-72064114224288660632007-03-17T01:31:00.000-04:002007-03-17T01:31:00.000-04:00http://www.youtube.com/watch?v=zf82iXrZaxsDear God...<I><BR/>http://www.youtube.com/watch?v=zf82iXrZaxs</I><BR/><BR/>Dear God, that's exactly what I was afraid it meant.<BR/><BR/>Now, Meg Ryan's going to haunt me for the rest of the week.Alcibiadeshttps://www.blogger.com/profile/04131609054263892042noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-15520987327118731972007-03-17T01:28:00.000-04:002007-03-17T01:28:00.000-04:00A friends steak order to the server: "Tell the coo...A friends steak order to the server: "Tell the cook to walk the cow past the fire"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-11765929293042226032007-03-17T00:43:00.000-04:002007-03-17T00:43:00.000-04:00That's only because you've never had my grilled ve...That's only because you've never had my grilled venison backstrap...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-68077972353104780662007-03-16T23:25:00.000-04:002007-03-16T23:25:00.000-04:00Culbone Stables Inn, Porlock, Somerset. The cattle...Culbone Stables Inn, Porlock, Somerset. The cattle live on grass, right there on the place.staghoundshttps://www.blogger.com/profile/05976667812875074135noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-12799623711560745022007-03-16T23:22:00.000-04:002007-03-16T23:22:00.000-04:00Have you ever tasted a cow cooked over an outdoor ...Have you ever tasted a cow cooked over an outdoor campfire and savored the smokey goodness of natural wood fired flavor? I work in a kitchen of a restaurant that specializes in wood fired grilling of meats. No propane or fancy lazer cooked proteins there.And spit roasted prime rib over the wood fire is really hard to beat.It warms my heart to hear of someone such as yourself that truly enjoys a properly cooked slice of beefsteak!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-3192865051403171342007-03-16T21:19:00.000-04:002007-03-16T21:19:00.000-04:00I've seen cattle recover from worse wounds than th...I've seen cattle recover from worse wounds than that.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15907727.post-77311159954195232732007-03-16T21:12:00.000-04:002007-03-16T21:12:00.000-04:00Decorating one's cupcakes, right there in the boot...Decorating one's cupcakes, right there in the booth:<BR/><BR/>http://www.youtube.com/watch?v=zf82iXrZaxsTamhttps://www.blogger.com/profile/07285540310465422476noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-60387345543664652582007-03-16T21:03:00.000-04:002007-03-16T21:03:00.000-04:00I very nearly decorated my cupcakes right there in...<I><BR/>I very nearly decorated my cupcakes right there in the booth.<BR/></I><BR/><BR/>I hope that means "vomitted", but, by the context, it can't <I>possibly</I> mean that.Alcibiadeshttps://www.blogger.com/profile/04131609054263892042noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-57841451578915956512007-03-16T21:01:00.000-04:002007-03-16T21:01:00.000-04:00That steak sounds good; just warm it up to body te...That steak sounds good; just warm it up to body temperature and slap it on the plate. If it doesn't fight back when you stick a fork in it, it's overcooked.BobGhttps://www.blogger.com/profile/15405172215849046373noreply@blogger.comtag:blogger.com,1999:blog-15907727.post-27716172816819876312007-03-16T20:57:00.000-04:002007-03-16T20:57:00.000-04:00Cow. It's not just for breakfast anymore.Cow. It's not just for breakfast anymore.Anonymousnoreply@blogger.com