tag:blogger.com,1999:blog-16612221.post7829348302020324044..comments2024-03-19T03:14:04.172-04:00Comments on Rabett Run: On Cooking SteakEliRabetthttp://www.blogger.com/profile/07957002964638398767noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-16612221.post-88558785070398953332015-03-25T17:57:28.185-04:002015-03-25T17:57:28.185-04:00What BBD said, and what Jamie shows:
https://www....What BBD said, and what Jamie shows:<br /><br />https://www.youtube.com/watch?v=46eRIxVxkG8<br /><br />Take the freaking steak out of the fridge for a while. <br /><br />And that's the memo.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16612221.post-90901203171565554602015-03-25T09:29:08.918-04:002015-03-25T09:29:08.918-04:00Wow. This will be QA'd :)Wow. This will be QA'd :)cRR Kampenhttps://www.blogger.com/profile/07571285063752477448noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-47551915973268020542015-03-24T23:14:28.259-04:002015-03-24T23:14:28.259-04:00What does Willard know about salamandersWhat does Willard know about <a href="http://www.webstaurantstore.com/suffixitem/413SAL1/240.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CIPY_MDEwsQCFVRk7AodSwkA9g" rel="nofollow">salamanders </a>EliRabetthttps://www.blogger.com/profile/07957002964638398767noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-66785092558783763302015-03-24T16:13:38.782-04:002015-03-24T16:13:38.782-04:00If Aristotle is to be believed ( works for Willar...If Aristotle is to be believed ( works for Willart Tony's Cohort ) thermite may not be hot enough to cook a salamander .<br /><br /><br /><a href="http://vvattsupwiththat.blogspot.com/2015/03/how-do-you-like-your-easter-bunny-cooked.html" rel="nofollow"><b>Under no circumstances should thermite be applied to the Easter Bunny.</b></a>THE CLIMATE WARShttps://www.blogger.com/profile/02578106673226403151noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-6832853260527788712015-03-24T13:05:06.638-04:002015-03-24T13:05:06.638-04:00Given enough time, all blogs eventually start putt...Given enough time, all blogs eventually start putting up posts about the authors' favorite recipes, and pictures of their pets (I posted one of a salamander in our compost bin). All blogs.<br /><br />I wonder who will do it first at RealClimate. Brianhttps://www.blogger.com/profile/09301230860904555513noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-60888732208572921202015-03-24T12:44:59.995-04:002015-03-24T12:44:59.995-04:00I love steak.I love steak.Barton Paul Levensonhttps://www.blogger.com/profile/07630802738456749652noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-56139917655803185942015-03-24T12:30:03.009-04:002015-03-24T12:30:03.009-04:00Unless you're Ruth's Chris, cooking steaks...Unless you're Ruth's Chris, cooking steaks will remain an art because you'll never know how much water is in the meat. My best efforts involve searing the steaks (1.5" tenderloin filets) in a cast iron pan on the stove top and then sticking them in a 500 degree over for 11-13 minutes. You'll want to tent the pan with aluminum foil because there's an enormous amount of spatter in steaks that will just coat your oven and give everything a meaty flavor for months. 11 minutes is a little purple. 13 minutes threatens to be well-done. A wrapping of bacon is a good hedge since tenderloin can be a little bland. You can't be sure of the time because of the water issue. Ergo, art and guesswork.<br /><br />Of course, salt and pepper before searing. I like coarse salt and finely ground pepper.<br />Jeffrey Davishttps://www.blogger.com/profile/17966839006518642902noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-41222556177889466362015-03-24T09:46:53.064-04:002015-03-24T09:46:53.064-04:00This is a slightly more involved version of how I ...This is a slightly more involved version of how I like pork chops. High and low heat in a pan suffices.<br /><br />And if anybody missed this:<br /><br />http://what-if.xkcd.com/28/afemanhttps://www.blogger.com/profile/08364320934289732272noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-87690347966226455482015-03-24T08:03:35.977-04:002015-03-24T08:03:35.977-04:00Russel, I have to confess I used your name in some...Russel, I have to confess I used your name in something I wrote: <br /><br />http://21stcenturysocialcritic.blogspot.com.es/2015/03/i-interview-ebenezer-rabbet-rabt.html#more<br /><br />My advice is to forget beef. Cows are huge methane emitters. Do pork ribs and walk up a steep hill, say 3 km in one hour, to make up for the grease. Fernando Leanmehttps://www.blogger.com/profile/16085680730729620836noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-53920849735026616912015-03-24T05:11:42.333-04:002015-03-24T05:11:42.333-04:00Eli
Whyever would you want to cook the inside of ...Eli<br /><br />Whyever would you want to <i>cook</i> the inside of a steak or beef / lamb roasting joint? <br /><br />So long as steaks and beef or lamb roasting joints are left at room temperature for 1 - 4 hr before cooking the meat will be *hot* enough at the core by the time the surface is correctly cooked. No need for microwaves. BBDhttps://www.blogger.com/profile/10687930416706386215noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-72708904208601557522015-03-24T04:32:50.141-04:002015-03-24T04:32:50.141-04:00Russell reminds me of the cocktail referred to in ...Russell reminds me of the cocktail referred to in the excellent Curries and Bugles, a cookbook of the British Rj: no longer have the book, but it included (IIRC) Justerini & Brooks Gin, ether & formaldehyde, or something like that. The author notes that it shouldn't be drunk before playing tennis since it tends to duplicate the ball in one's vision.<br />The Old Man is backhttps://www.blogger.com/profile/06299949591915788184noreply@blogger.comtag:blogger.com,1999:blog-16612221.post-69777891984577851512015-03-24T03:30:28.867-04:002015-03-24T03:30:28.867-04:00Simpler is better Eli.
The Great Secret is that ...Simpler is better Eli. <br /><br />The Great Secret is that by transcending the melting point of the iron skillet or broiler pan , you can forego the microwave:<br /><br />Missing from Myhrvold's <i>opus Magnopere</i> is the MIT shortcut of cutting the steaks or chops exceeding thick and burying them in a scant inch of coarse thermite atop clean magnesia open hearth furnace bricks. <br /><br />Use a six inch long thermite trail to connect this to the ignition mixture, as barium peroxide is not good to eat.<br /><br />The steaks or chops should be removed before the molten iron freezes. Adjust salt after cooking as NaCl tends to boil off above 2000CTHE CLIMATE WARShttps://www.blogger.com/profile/02578106673226403151noreply@blogger.com