Quote:
Originally Posted by astra
I am fed up with chicken. I have been eating chicken all my life...
...We also bought slowcooker a few weeks ago, so now we can make beef chewable, softer than chicken  |
I have noticed that when I go out to dinner, unless it's a steak house, I order something other than steak. I eat so much of it at home that I want to try something different. If it's not a steak house and they don't prepare it properly, it'll just annoy me.
Astra have you tried marinating your steak before cooking them? You could try straight bromelain which is a pineapple enzyme used most often as a meat tenderizer.
Quote:
Originally Posted by HarryT
Steak with blue cheese is a new one on me! I wouldn't have thought that the two flavours went well together, but I'm happy to learn that they do.
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The first time I had this combination was at Sparks steakhouse in NYC. I order fillet mignon w/ Roquefort. Whoa!! Does that have some kick. That's when I realized that Roquefort might be a little stronger than my tastebuds would prefer.
Quote:
Originally Posted by kindlekitten
haha! well steak with blue cheese is quite yummy, as you have found, that is not what is meant here! when ordering a steak "blue", if it is done correctly, the flesh is quite literally blue when cut into
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How is that scientifically possible?
Quote:
Originally Posted by phenomshel
As for steak toppings, my acid test for a good steak is if it doesn't need anything.
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Even when I have my steak "plain" I'll usually put butter on top of them. Everything is better with butter!
