On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
> If you have a whole juicy lemon and some Stilton cheese, you can make > a nice topping by crumbling the stilton and chopping the whole lemon > very fine. Then sprinkle a teaspoon of each over your steak after it > has grilled.
The only topping a steak should have is salt, garlic, pepper and onion powder. And a pat of butter is certainly acceptable. Ripe cheese has no place on any kind of beef.
IHS.
Quoted message said:
I agree with you, Steve. AND cook it as rare as rare can be.
Onion powder? Ew. How about some caramelised real onions?
Miche (who prefers food in her food)
good, i'm not the only one to raise an eyebrow over onion powder.
"jmcquown" <[email hidden]> wrote in news:5ms842Ff589lU1 @mid.individual.net:
Quoted message said:
Omelet wrote: > In article <[email hidden]>, > "jmcquown" <[email hidden]> wrote: > >> Colonel Harrumph wrote: >>> If you have a whole juicy lemon and some Stilton cheese, you can >>> make a nice topping by crumbling the stilton and chopping the >>> whole lemon very fine. Then sprinkle a teaspoon of each over your >>> steak after it has grilled. >>> >>> Harrumph! >> >> This is assuming you like blue cheese. Stilton doesn't appeal to >> me. You can, however, drizzle a little melted herb butter over a >> nice rare steak and turn it into something even more spectacular >> than it already is! >> >> Jill > > Now _that_ I can go along with! :-) > > I've served butter over steaks but never thought of herbing it. > > What herbs do you use? Basil comes to mind for a start?
Basil, dill, thyme, marjoram. 🙂
We are talking steak here...ever heard of garlic?
Of course, sweetie. But he asked about herbs to add to butter.
She.
;-) -- Peace, Om
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"Nancy Young" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
"Christine Dabney" <[email hidden]> wrote
Quoted message said:
Ina Garten has a recipe for a tenderloin with Gorgonzola sauce in one of her Barefoot Contessa books. I know I heard someone here on rfc say that they had fixed it, and the combination was wonderful.
Oh, how funny, this is like the steak I described. I only tried it because nothing else on the menu appealed to me. Glad I did.
nancy
My dad's single contribution to the culinary world was half blue cheese, half butter, mixed and served in a lump on hot steaks. I believe Ina Garten wasn't yet born.
Sqwertz wrote: > On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote: > >> If you have a whole juicy lemon and some Stilton cheese, you can make >> a nice topping by crumbling the stilton and chopping the whole lemon >> very fine. Then sprinkle a teaspoon of each over your steak after it >> has grilled. > > The only topping a steak should have is salt, garlic, pepper and > onion powder. And a pat of butter is certainly acceptable. Ripe > cheese has no place on any kind of beef. > > IHS.
Quoted message said:
I agree with you, Steve. AND cook it as rare as rare can be.
Onion powder? Ew. How about some caramelised real onions?
Miche (who prefers food in her food)
good, i'm not the only one to raise an eyebrow over onion powder.
your pal, blake
I don't use it as often as I used to, but I still use it for making chicken foot stock. -- Peace, Om
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Sorry, but no. I could see making some galkric juice and/or onion juice and
trying it, but that dried stuff, no way.
Sorry but I have to agree with steve.
Powdered onion and garlic DO have their place. I use them on pan fried chicken and also to make spiced coatings for deep fried stuff.
I haven't used onion powder or onion salt in years, but I regularly use garlic powder. I add a little to bread crumbs when making oven fried chicken and I use it mixed with salt, pepper oregano and mint as a dried rub for grilled pork chops. It is definitely not a substitute for fresh or roasted garlic, but it has its uses.
Sqwertz wrote: > On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote: > >> If you have a whole juicy lemon and some Stilton cheese, you can make >> a nice topping by crumbling the stilton and chopping the whole lemon >> very fine. Then sprinkle a teaspoon of each over your steak after it >> has grilled. > > The only topping a steak should have is salt, garlic, pepper and > onion powder. And a pat of butter is certainly acceptable. Ripe > cheese has no place on any kind of beef. > > IHS.
Quoted message said:
I agree with you, Steve. AND cook it as rare as rare can be.
Onion powder? Ew. How about some caramelised real onions?
Miche (who prefers food in her food)
good, i'm not the only one to raise an eyebrow over onion powder.
I don't personal;ly use it, just granulated garlic, course ground pepper, and kosher salt - always.
And no, it doesn't taste like meatloaf. You need hamburger for that. Or maybe you're buying steaks that taste like hamburger to begin with.
<<<If you don't know that granulated onion and garlic have their places in cooking, then you're not a very experienced cook. -sw>>> -------------------------- Sometimes a recipe will call for fresh garlic or onion,sometimes not. Granulated,minced or crushed garlic.onion,etc have always been incorporated in many large snd small restaurants.You can go in their kitchens and see the huge foodservice containers of the stuff.Where I worked it was used reguarly...except if a recipe or presentation called for fresh or sliced then it was done by hand...as in onion soup.When we made 10lbs of oriental chicken or quaqamole,and had to have multiple orders at lightening speed,the jarred minced garlic was used.Sometimes they are meant to enhance.not overpower. Being a garlic-a-holic Ive used the garlic powder on steak as long as I can remember.My cousin hates it.I asked "have you ever tried it?..no and she was,nt about to either.She just said"I dont think I'd like it"the eeeww factor.Just as I woud eeewwww at the thought of ruining a good steak or hotdog with catsup..to others its heaven....whatever floats your boat..... Cheers,Smitty
"Food, Art and Films,What else do you need?...Well.."
Well, McCormick makes a fantastic Italian Herb mix. I discovered it when I was making that Italian Stuffed Sausage last winter. Now it's a staple in my spice cabinet. I use it a lot now, almost as often as I use Salt free lemon pepper. <g>
I use that on steaks all the time.
I'd try that. I'll have to look for it. Thanks, Om.
Well, McCormick makes a fantastic Italian Herb mix. I discovered it when I was making that Italian Stuffed Sausage last winter. Now it's a staple in my spice cabinet. I use it a lot now, almost as often as I use Salt free lemon pepper. <g>
I use that on steaks all the time.
I'd try that. I'll have to look for it. Thanks, Om.
kili
Hope you like it. :-) -- Peace, Om
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