Rare steak

Omelet said:

Oh, nevermind. For avoiding prions, we are avoiding brains!

Then you've come to the right internet.

--Blair

PeterLucas said:

Omelet <[email hidden]> wrote in news:omp_omelet-

Quoted message said:

Blair P. Houghton said:

Then try carpaccio.
Don't bother with steak tartare. Totally overrated unless
the meat is gorgeous.

When I make Tartar, it's cubed into approx. 1/2" cubes...
but I agree that Carpaccio is better! ;-d
http://i16.tinypic.com/5xywje1.jpg

Nice lookin' meat. What is it?

Looks like an eye round. No good for tartare or carpaccio,
but beautiful for chili.

--Blair

bob said:

On Fri, 20 Jul 2007 02:15:40 -0500, Sky <[email hidden]>
magnanimously proffered:

Quoted message said:

bob said:

(snipperdoodles)

Quoted message said:

3. Eye fillet steak seared blood rare.

(more snipperroonies)

What is "eye fillet steak"? Is it tenderloin/filet mignon? Is it "eye
of round" steak? To me, "filet" is part of the tenderloin, but "eye" is
something entirely different! Thanks.

"Eye fillet" is a term used in New Zealand (and possibly Australia and
the UK?) for a cut of meat that comes from the rib end of a fillet of
beef. Smallish, lean-ish (with some marbling) and around an inch
thick.

Haven't a clue why it's called an "eye fillet," but it's the closest
thing to a filet mignon I know of. If that makes any sense ...

Yes, it does. Thanks.

Sky

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

cybercat said:

<[email hidden]> wrote i:.

Quoted message said:

If internal temperature is 155ºF that steak is considered at least
35ºF - 40ºF past being fit to eat.
Far a real treat, have someone who knows what they're doing, convert a
piece of beef filet into carpaccio for you.

What is carpaccio? And nooooo, I don't want to Google it.

It means thinly sliced, but is often taken to mean thinly sliced raw beef.
Excellent. However there are carpacci of this and that as well, from
vegetables to smoked fish.

Yes Carpaccio means raw meat, but generally is "cooked" with lemon.

--
Kisses
Pandora

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

cybercat said:

<[email hidden]> wrote i:.
> If internal temperature is 155ºF that steak is considered at least
> 35ºF - 40ºF past being fit to eat.
> Far a real treat, have someone who knows what they're doing, convert a
> piece of beef filet into carpaccio for you.
>

What is carpaccio? And nooooo, I don't want to Google it.

It means thinly sliced, but is often taken to mean thinly sliced raw
beef. Excellent. However there are carpacci of this and that as well,
from vegetables to smoked fish.

Yes Carpaccio means raw meat, but generally is "cooked" with lemon.

Ahhh. I knew fish would "cook" this way but never knew meat could be.
I'm trying to imagine the flavor.

--
Posted via a free Usenet account from http://www.teranews.com

Omelet said:

In article <[email hidden]>,

Ms P said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Blair P. Houghton <[email hidden]> wrote:

> Joe Cilinceon <[email hidden]> wrote:
>> It was my understanding from what I have read about mad cow
>> disease is you
>> don't tend to get it from mussel meats but from eating the organs
>> such as
>> kidneys, liver, brain, tongue etc. and I very well could be
>> wrong on this.
>
> When a cow is butchered, it's cut into sides by sawing
> vertically through the spine, spreading spinal tissue
> all through the cut surface.
>
> And there are nerves throughout any flesh.
>
> I know they've made rules keeping those tissues out of
> "meat byproduct" products, but I'm not sure they
> made a rule against sawing through them to split
> a carcass.
>
> --Blair

One good reason to Spatchcock. :-)
--
Peace, Om

<blink> Yeah, that'll work with beef.

Ms P

The Japanese refuse to purchase American beef if any spinal material
is included in any of the cuts.

Spatching involves removal of the entire spine.

It would work with beef if Butchers that worked for exporting had any
brains...

Oh, nevermind. For avoiding prions, we are avoiding brains!

<boggles>

I say Om, nice boggle🙂

On 20 Jul 2007 18:03:55 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy said:

On 19 Jul 2007 23:17:49 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

Scott wrote:
>
>> You're missing out on a great steak by cooking the life out of it.
>
> I'm starting to realized that but I have to get over this mental block
> of eating what appears to be raw meat.

Tastes do change. I use to be a well done guy. Now I'm more medium or
medium rare.

and you call yourself a shark. tsk, tsk.

Hey, we don't *always* eat raw stuff. If we have time, we cook.

i smell an 'extreme cooking' t.v. show. 'when sharks go into the
kitchen.' we'll make a bundle.

your pal,
blake

"blake murphy" <[email hidden]> wrote

Quoted message said:

i smell an 'extreme cooking' t.v. show. 'when sharks go into the
kitchen.' we'll make a bundle.

hahaha!

On Fri, 20 Jul 2007 15:39:27 -0500, Omelet <[email hidden]>

Quoted message said:

In article said:

Omelet said...

Quoted message said:

Properly range fed beef is far superior to those fed rotted grain.

Have you ever had a range steer?

I have. But, it was a range veal. Live weight (weanling) was only 500
lbs.

Best dead cow I've ever had. ;-d

Down with cow! Go buffalo!

Someone had to say it! 🙂

Andy

Can't afford it. :-(

Nowadays, I can barely afford beef!

I was almost orgasmically delighted this morning when I found bone in
Rib Eye for $5.99 on sale.

I bought 2 steaks for $18.00.

That is my splurge for the year.

I cooked and ate one as soon as I got home. Been MONTHS since I've had
Rib Eye! I may or may not take pics of the second one. Don't hold your
breath. ;-d

yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
(a korean- oriented asian food store in wheaton, md.). still planning
the final rites.

your pal,
blake

On 21 Jul 2007 03:04:15 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

Mark Thorson said:

My uncle used to clean cowrie shells by placing them
on top of an anthill. The ants would eat the dead
body of the snail, leaving the shell quite clean.

Of course, I'm not referring to fire ants. This
was in Hawaii.

Right! Fire ants would've grilled them...

more animal cooks! live and learn, i say...

your pal,
blake

Scott said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

Meat has no pathogens in its flesh unless it came from a sick animal
and even then the muscle meat that we consume would not normally be
contaminated. Contamination in grinding meat for hamburger or sausage
comes from spills from the intestine during slaughter. If the
slaughter process is not done well the carcass could be contaminated,
then meat from that contaminated carcass when ground up mixes the
contamination throughout the ground meat.

http://nativechefs.com

Quoted message said:

Scott said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

Meat has no pathogens in its flesh unless it came from a sick animal
and even then the muscle meat that we consume would not normally be
contaminated. Contamination in grinding meat for hamburger or sausage
comes from spills from the intestine during slaughter. If the
slaughter process is not done well the carcass could be contaminated,
then meat from that contaminated carcass when ground up mixes the
contamination throughout the ground meat.

http://nativechefs.com

In plain english, bacteria live on the surfaces of meat, not in the
interior. You only need to cook the outside to eliminate the risk.

That's why the pink center in your steak isn't going to hurt you.

It's ground meat that has to be cooked through to eliminate bacteria
risk.

--
Reg

"cybercat" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

cybercat wrote:
> <[email hidden]> wrote i:.
>> If internal temperature is 155ºF that steak is considered at least
>> 35ºF - 40ºF past being fit to eat.
>> Far a real treat, have someone who knows what they're doing, convert a
>> piece of beef filet into carpaccio for you.
>>
>
> What is carpaccio? And nooooo, I don't want to Google it.
It means thinly sliced, but is often taken to mean thinly sliced raw
beef. Excellent. However there are carpacci of this and that as well,
from vegetables to smoked fish.

Yes Carpaccio means raw meat, but generally is "cooked" with lemon.

Ahhh. I knew fish would "cook" this way but never knew meat could be.
I'm trying to imagine the flavor.

Yes. Very good. Meat cook in the lemon because it is acid. You can cook Also
alici and sardines in this way.

--
Kisses
Pandora

blake murphy said:

On 20 Jul 2007 18:03:55 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy said:

On 19 Jul 2007 23:17:49 GMT, Blinky the Shark <[email hidden]>
wrote:

>Scott wrote:
>>
>>> You're missing out on a great steak by cooking the life out of it.
>>
>> I'm starting to realized that but I have to get over this mental block
>> of eating what appears to be raw meat.
>
>Tastes do change. I use to be a well done guy. Now I'm more medium or
>medium rare.

and you call yourself a shark. tsk, tsk.

Hey, we don't *always* eat raw stuff. If we have time, we cook.

i smell an 'extreme cooking' t.v. show. 'when sharks go into the
kitchen.' we'll make a bundle.

We're still in production on "When Good Sharks Go Bad -- Too Hot For
TV!"

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Giusi said:

It means thinly sliced, but is often taken to mean thinly sliced raw
beef. Excellent. However there are carpacci of this and that as well,
from vegetables to smoked fish.

All of this is true in a certain sense, yet I have to protest in the
most violent fashion. Here is what I posted before.

There is really only one recipe for Carpaccio and its sauce - the
original one from Harry's Bar in Venice, Italy, where Giuseppe Cipriani
invented and named it. Like some other recipes of this kind, it is cast
in stone and, short of resurrecting the old Commendatore and making him
change it, it will forever remain the same. Everything else presented
under that name is but a pretender or a different dish altogether, no
matter how good it happens to be in its own right. The dish is named
after Vittore Carpaccio, with Cipriani being inspired by the
characteristic colours of his paintings. It is these colours that are
supposed to be reflected in the dish, making a mockery of most
imitations.

Here is the recipe in question, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

And this is how it should look:
<http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.

Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

3/4 cup homemade mayonnaise
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.

cybercat said:

What is carpaccio? And nooooo, I don't want to Google it.

Your post:
59 characters.

"google.com <enter> carpaccio <enter>":
21 characters.

-sw

"Victor Sack" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Giusi said:

It means thinly sliced, but is often taken to mean thinly sliced raw
beef. Excellent. However there are carpacci of this and that as well,
from vegetables to smoked fish.

All of this is true in a certain sense, yet I have to protest in the
most violent fashion. Here is what I posted before.

There is really only one recipe for Carpaccio and its sauce - the
original one from Harry's Bar in Venice, Italy, where Giuseppe Cipriani
invented and named it. Like some other recipes of this kind, it is cast
in stone and, short of resurrecting the old Commendatore and making him
change it, it will forever remain the same. Everything else presented
under that name is but a pretender or a different dish altogether, no
matter how good it happens to be in its own right. The dish is named
after Vittore Carpaccio, with Cipriani being inspired by the
characteristic colours of his paintings. It is these colours that are
supposed to be reflected in the dish, making a mockery of most
imitations.

Here is the recipe in question, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

And this is how it should look:
<http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.

Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

3/4 cup homemade mayonnaise
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.

But this is not Carpaccio, this is meat with Mayonnaise 😄
Sorry
Pandora

Pandora said:

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

cybercat said:

<[email hidden]> wrote i:.
> If internal temperature is 155ºF that steak is considered at least
> 35ºF - 40ºF past being fit to eat.
> Far a real treat, have someone who knows what they're doing, convert a
> piece of beef filet into carpaccio for you.
>
What is carpaccio? And nooooo, I don't want to Google it.

It means thinly sliced, but is often taken to mean thinly sliced raw beef.
Excellent. However there are carpacci of this and that as well, from
vegetables to smoked fish.

Yes Carpaccio means raw meat, but generally is "cooked" with lemon.

Umm, not here or Rome or Milan, Pandora! If someone listed carpaccio
without the di manzo or di vitello I'd be astounded. At Sansepolcro
there is a small cafe that serves only carpaccio, and you can choose of
Chianina, of Black Angus, or tuna, of sword fish or of salmon. The fish
are all gently smoked and very delicious.

Carpaccio di Manzo is a huge favorite with me. I do not want it
marinated or cooked, but I do want it served on rucola with shards of
Parmigiano Reggiano.

One day I was excited to see "Insalata Carpaccio" on a local menu and
ordered it. It was thinly sliced mushrooms! Good, but not what I expected.

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"Giusi" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

cybercat wrote:
> <[email hidden]> wrote i:.
>> If internal temperature is 155ºF that steak is considered at least
>> 35ºF - 40ºF past being fit to eat.
>> Far a real treat, have someone who knows what they're doing, convert a
>> piece of beef filet into carpaccio for you.
>>
> What is carpaccio? And nooooo, I don't want to Google it.
It means thinly sliced, but is often taken to mean thinly sliced raw
beef. Excellent. However there are carpacci of this and that as well,
from vegetables to smoked fish.

Yes Carpaccio means raw meat, but generally is "cooked" with lemon.

Umm, not here or Rome or Milan, Pandora! If someone listed carpaccio
without the di manzo or di vitello I'd be astounded. At Sansepolcro there
is a small cafe that serves only carpaccio, and you can choose of
Chianina, of Black Angus, or tuna, of sword fish or of salmon. The fish
are all gently smoked and very delicious.

Yes. You can do everything. But Carpaccio is with lemon.

Quoted message said:

Carpaccio di Manzo is a huge favorite with me. I do not want it marinated
or cooked, but I do want it served on rucola with shards of Parmigiano
Reggiano.

This is a sor t of tartar, not Carpaccio. Tartar meat is a big raw hamburger
(generally with a raw egg over)

Quoted message said:

One day I was excited to see "Insalata Carpaccio" on a local menu and
ordered it. It was thinly sliced mushrooms! Good, but not what I
expected.

Oh! A side dish doesn't make a dish...
...although they are very good with a Carpaccio meat, IMO

--
Kisses
Pandora

--
Kisses
Pandora

Quoted message said:

--
Posted via a free Usenet account from http://www.teranews.com

On 21 Jul 2007 19:09:59 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy said:

On 20 Jul 2007 18:03:55 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy wrote:
> On 19 Jul 2007 23:17:49 GMT, Blinky the Shark <[email hidden]>
> wrote:
>
>>Scott wrote:
>>>
>>>> You're missing out on a great steak by cooking the life out of it.
>>>
>>> I'm starting to realized that but I have to get over this mental block
>>> of eating what appears to be raw meat.
>>
>>Tastes do change. I use to be a well done guy. Now I'm more medium or
>>medium rare.
>
> and you call yourself a shark. tsk, tsk.

Hey, we don't *always* eat raw stuff. If we have time, we cook.

i smell an 'extreme cooking' t.v. show. 'when sharks go into the
kitchen.' we'll make a bundle.

We're still in production on "When Good Sharks Go Bad -- Too Hot For
TV!"

'show us your teeth!'?

your pal,
blake