The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on September 30, 2013, 08:10:25 PM
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http://www.democraticunderground.com/115732030
Oh my.
Naturally, the primitive has to use a non-English word for it, so as to appear sophistique.
Yawn.
Old Navy (60 posts) Mon Sep 30, 2013, 06:47 PM
Need a good recipe for grilled Chateaubriand
Have two pieces we bought in New York thawing out, and I want it done just right. I'll attempt the reverse sear I heard about...
My wife wants it cooked well-done.. I'll do my best...
So i'm about to fire up my gas grill now to set it up...
elleng (42,425 posts) Mon Sep 30, 2013, 07:27 PM
1. 'Well done' defeats the purpose excellent cuts of beef!
DON'T DO IT!
Nice of you to comply with your wife's wishes.
Ahem again.
"Well done," and with all the fat cut off, fulfills the purpose of excellent cuts of beef.
The primitives don't know excresence about fine dining.
cbayer (124,593 posts) Mon Sep 30, 2013, 07:35 PM
2. Agree, but that's how some people like it.
He could cut it in half, then butterfly his wife's portion so that it is going to cook more.
That's what we used to do in the steak restaurant I worked in.
<<<wonders when the brain-damaged primitive's best friend ever worked in a steakhouse.
<<<kind of suspects it wasn't as a cook or waitress or cashier or dishwasher or something.
elleng (42,425 posts) Mon Sep 30, 2013, 07:41 PM
4. Good idea.
Thought of well-done makes me cry (almost; been years since I've had steak.) My folks used to buy and prepare the whole filet. RARE, please!!!
cbayer (124,593 posts) Mon Sep 30, 2013, 07:43 PM
5. Rare for me, too. It's my favorite cut and I love cooking it whole, but haven't done it for years. Too pricey!!
elleng (42,425 posts) Mon Sep 30, 2013, 08:21 PM
10. I'm sure, and I have no idea HOW pricey, never did!
Used to buy rib-eye regularly. Now, chicken!!! (Thighs, please!)
<<<because it has some fat on it, feeds rib-eye to the cats here.
<<<lives in the beef state; gets this stuff, gratis, all the time from neighbors and friends.
<<<uses only fat-free beef for stew.
cbayer (124,593 posts)
11. I'm all about the thighs, too.
I've lost a lot of my interest in red meat as I've gotten older.
But I live with a meat and potatoes guy, so I try to balance it out.
cbayer (124,593 posts) Mon Sep 30, 2013, 07:41 PM
3. I would just put some butter or oil on it, sprinkle with pepper and grill to your desired doneness. An instant read thermometer would help with that.
As I said above, you can butterfly the piece for your wife and leave yours whole.
Classically you served with a lemon, parsley, and butter sauce or a bernaise sauce.
It's such a beautiful cut, so I think the less you do to it, the better.
Old Navy (60 posts) Mon Sep 30, 2013, 07:49 PM
7. I loved what I made.
I just followed about.com's suggestions, it came out beautifully and I loved it. My wife did too.
She is pledging to bring home more chateubriands from New York the next time we go.
Old Navy (60 posts) Mon Sep 30, 2013, 07:43 PM
6. So I ended up following a how-to from About.com
Reverse-seared at low temp for 7 minutes on each side, then another 7 minutes until done.
Mine came out perfect - medium rare with a little pink in the center.
Although the recipe suggest rare, i just didn't like it too rare.
I just added another 2 minutes for my wife's steak, and she saw my steak and thought it looked good.
cbayer (124,593 posts) Mon Sep 30, 2013, 07:55 PM
8. I'm glad it came out the way you hoped.
Maybe you can slowly introduce your wife to meat a little less done.
Old Navy (60 posts) Mon Sep 30, 2013, 07:56 PM
9. Been trying to for years.. Can't be done...
I just gave up and cook her meat a little longer than mine.
That's a good compromise.
ETA: she is a stubborn New Yorker... and grew up eating well-done food.
Even I wouldn't feed my MIL's steak to a dog (She ruins the thing literally)
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So i'm about to fire up my gas grill now to set it up...
That was your first mistake.
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Uh, I don't mean to disparage decent and civilized people who love beef but who can only rarely afford the finest cuts; no way. The criticism and the boasting is directed at the tres sophistique primitives.
Because of where I live, and what I do, people are always giving me some choice cuts.
I insist that, in a way, it's like casting pearls before swine, because really, I really do prefer a plain old hamburger, well-done, pressed down hard on the grill so as to squeeze out every drop of grease.
<<<won't touch beef with any white spot on it.
But to wrap this up, it doesn't go to waste. Given the setting of this place, people come over a great deal to cook out, and for them, I drag out the good stuff, being careful to save some for the cats.
I swear, if the weather's good, at times this place is like a restaurant.
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If I'm going to pay $15/lb or more for a good tenderloin, ain't NO WAY IN HELL I'M BURNING IT.
Medium-rare, medium at most.
You like burnt shit? Have a hamburger.
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Chateaubriand
I went to Wikipedia to learn more about what it is. I did learn that it is traditionally served with chat potatoes, or chat pots as they are commonly known.
It is traditionally served with herb roasted small "new potatoes" or "chat potatoes" and either Bearnaise or mustard sauce.
http://en.wikipedia.org/wiki/Chateaubriand_steak
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If I'm going to pay $15/lb or more for a good tenderloin, ain't NO WAY IN HELL I'M BURNING IT.
Medium-rare, medium at most.
You like burnt shit? Have a hamburger.
I figured you'd show up, sir, but check my comment immediately above yours.
To each his own; I'm not criticizing your taste.
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I went to Wikipedia to learn more about what it is. I did learn that it is traditionally served with chat potatoes, or chat pots as they are commonly known.
http://en.wikipedia.org/wiki/Chateaubriand_steak
I'm sure that my good friend and esteemed mentor NHSparky is going to jump on me again, but anyway, when people bring ground beef over here, I never use it myself.
About half the time, maybe a little more, I'm with these same people while they're butchering, and while they're expert butchers, I still get a little nervous about the end-products.
And so speculating it's safer and cleaner, I buy my hamburger at the local grocery store.
But really, I think people bring this stuff over here--and it's been going on ever since I first moved here--with the pretty reasonable assumption--not 100%, but at least 99% or 98%--that they themselves are going to be dining on it sooner or later.
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I a bit surprised any of the DUmmies eat beef. They don't act like it. :)
I'm with you, Frank, on being leery of meat that others have processed. But, I included butchers and general supermarkets in that. So, while I prefer to eat meat that I have packaged, etc., and since beef is marketable and wild game is not, my family and I have eaten more wild game than beef!
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Frank, any time you want to send me some of that "cat food"..................................... :-)
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elleng (42,425 posts) Mon Sep 30, 2013, 07:27 PM
1. 'Well done' defeats the purpose excellent cuts of beef!
DON'T DO IT!
Nice of you to comply with your wife's wishes.
I always want my meat well done.
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I always want my meat well done.
Nope, not gonna say a word. O-)
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Nope, not gonna say a word. O-)
:lmao:
I said well done not well endowed............on 2nd thought I'm married to someone who votes Republican, well endowed always applies to them.
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If I'm going to pay $15/lb or more for a good tenderloin, ain't NO WAY IN HELL I'M BURNING IT.
Medium-rare, medium at most.
You like burnt shit? Have a hamburger.
You got it Sparky! Have raised my own beef for years. Since movin' off the ranch can no longer do it, but have many friends and a SIL that furnish me with the good stuff.
Slap it's ass and throw it on a plate! If it ain't runnin' with red juice ya killed it!
Uhm Coach, it has been my experience if there is not a little fat marbled into beef it's tough as hell!
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...Uhm Coach, it has been my experience if there is not a little fat marbled into beef it's tough as hell!
And nearly tasteless, besides...
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And nearly tasteless, besides...
Which is why in a high-end place like Ruth's Chris, etc., I'll order a ribeye every single time.
Fat tastes yummy. Sorry people, there it is.
And coach, no issues with how you like your mammal flesh. Just a matter of personal tastes. But my ex loved charcoal, I mean, well-done steak. Then again, half the time she drowned it in steak sauce, bernaise, whatever, just to give it some flavor.
I'm closer to Allo's version--although I don't like it "blue rare", if it doesn't scream when I stab into it, it's probably too well-done.
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Let's recap: the DUmmy is THAWING out tenderloin to put on a GAS grill.
Holy Mother of Tortured and Wasted Meat.
After treating a piece of meat that way, why not cook it to well-done? Why not jump on it a few times and call it names?
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Which is why in a high-end place like Ruth's Chris, etc., I'll order a ribeye every single time.
Fat tastes yummy. Sorry people, there it is.
I agree. It's my favorite cut. I do like tri-tip on the grill. If you cut it right, it's tender and has flavor.
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I agree. It's my favorite cut. I do like tri-tip on the grill. If you cut it right, it's tender and has flavor.
Roger that, and in fact my cut of choice is a top sirloin. Flavorful but still tender enough. In fact, here is the BFDU Method for prepping a sirloin:
1. Acquire sirloin, at least one inch in thickness;
2. Trim away fat on edges to 1/4" if necessary;
3. Salt liberally with coarse kosher salt; massage salt into the meat;
4. Place in refrigerator covered only with butcher paper for one day;
5. Remove from fridge and allow to warm up close to room temperature. Apply brushing of canola oil if desired;
6. Set oven to broil, or at 500 degrees;
7. Heat a cast iron skillet to temperature of hell;
8. Add several drops of peanut or other high smoke point oil to skillet, Apply pepper to sirloin;
9. Sear both sides of sirloin to desired crustiness (~3 min. each side);
10. Place skillet in oven for 3 minutes for medium rare;
11. Remove skillet from oven; allow meat to rest for 5 minutes or so;
12. Plate. Apply herbed butter, steak sauce, or other condiment/sauce of choice.
I do not generally grill steaks over a flame.
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Well done makes me :bawl:
Lots of nice, meaty, RED juice for me . . . O-)
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Well done makes me :bawl:
Lots of nice, meaty, RED juice for me . . . O-)
A woman after my own heart!
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Well done makes me :bawl:
Lots of nice, meaty, RED juice for me . . . O-)
Marry me?
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Marry me?
Make double sure she's talking about steak first, dude.
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Make double sure she's talking about steak first, dude.
(http://i6.ifrm.com/13592/198/emo/hide.gif)
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I don't understand how anyone can prefer well-done, but everyone has different tastes.
It isn't as bad, I guess, as putting peas in beef stew.
What I really don't understand is why they'd spend the extra money on an expensive cut to cook that way.
A round steak or a pot roast, cooked well-done, has the same taste and texture as a piece of well-done tenderloin(shudder).
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I don't understand how anyone can prefer well-done, but everyone has different tastes.
It isn't as bad, I guess, as putting peas in beef stew.
What I really don't understand is why they'd spend the extra money on an expensive cut to cook that way.
A round steak or a pot roast, cooked well-done, has the same taste and texture as a piece of well-done tenderloin(shudder).
I love peas, and I put them in my beef stew once in a while LOL.
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With a good cut of meat I just put it near a picture of a fire.
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Roger that, and in fact my cut of choice is a top sirloin. Flavorful but still tender enough. In fact, here is the BFDU Method for prepping a sirloin:
1. Acquire sirloin, at least one inch in thickness;
2. Trim away fat on edges to 1/4" if necessary;
3. Salt liberally with coarse kosher salt; massage salt into the meat;
4. Place in refrigerator covered only with butcher paper for one day;
5. Remove from fridge and allow to warm up close to room temperature. Apply brushing of canola oil if desired;
6. Set oven to broil, or at 500 degrees;
7. Heat a cast iron skillet to temperature of hell;
8. Add several drops of peanut or other high smoke point oil to skillet, Apply pepper to sirloin;
9. Sear both sides of sirloin to desired crustiness (~3 min. each side);
10. Place skillet in oven for 3 minutes for medium rare;
11. Remove skillet from oven; allow meat to rest for 5 minutes or so;
12. Plate. Apply herbed butter, steak sauce, or other condiment/sauce of choice.
:clap: :clap: :clap:
I do not generally grill steaks over a flame.
Coals, man, Coals!
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Let's recap: the DUmmy is THAWING out tenderloin to put on a GAS grill.
Holy Mother of Tortured and Wasted Meat.
After treating a piece of meat that way, why not cook it to well-done? Why not jump on it a few times and call it names?
That was my thought - after the way it's been treated there's little point in pretending it's a good piece of meat any more. Stick it in the microwave to finish off might be a good idea.
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Make double sure she's talking about steak first, dude.
:rotf:
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Ribeye or NY strip... rare. That means not moving on the plate. :bawl:
I'm weird in that I don't like filets, but I love whole beef tenderloin. Yes, it has been explained to me that it is the same thing, but my way of cooking it tastes different than a filet in a restaurant.
I have been cooking whole tenderloins for 20+ years the same way... and nobody has ever complained. Well, that's not exactly true, a few wanted it more well done... that's what a microwave is for. :whistling: As much as I love to cater to my guests, I will not ruin a whole tenderloin for the tastes of 1 or 2 guests.
My way... for a 4-7+lb whole beef tenderloin
1. Preheat oven to 500 (bake not broil).
2. In heavy roasting pan ( I have a Calphalon with handles) spray it heavily with Olive Oil Pam. Cover with thin sliced sweet onion.
3. Lay trimmed up tenderloin on top of onions. Cover (heavy) with restaurant (coarse) black pepper and garlic powder.
4. Put in oven for 20 minutes. (Keep an eye on it - it will smoke a bit, not good to set off smoke alarm)
5. At 20 minutes, pull out of oven, reduce temp to 325.
6. Pour beef broth into pan - not over the meat so that it comes about half way up on meat (I use Swanson's in the box - usually takes most of 2 containers)
7. Stick a meat thermometer into the thickest part.
8. Put back in oven, set timer for 15 minutes. Start checking thermometer.
9. When thermometer barely hits rare, take it out!
10. Let rest in pan about 5 minutes.
11. Take out of pan, put on a cookie sheet with sides and let rest at least another 5 minutes.
Carefully slice on cookie sheet, as it keeps the juices from running all over counter ( I have learned this the hard way!!)
The small end turns out just medium, the thickest part is pretty rare. Makes everyone happy,happy, happy! :yahoo:
I make a sour cream horseradish sauce and bernaise sauce to go with. And I always serve it with mushrooms sauteed in butter, garlic, salt & pepper.
The onion/broth can be turned into excellent gravy. I usually save it, and make it into gravy a day or two later. I always make this for Christmas Eve, and I don't have time to mess with the gravy then. It depends on how much I have left over as to whether or not it's worth the effort to make gravy. It could be frozen and saved though.
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Ribeye or NY strip... rare. That means not moving on the plate. :bawl:
I'm weird in that I don't like filets, but I love whole beef tenderloin. Yes, it has been explained to me that it is the same thing, but my way of cooking it tastes different than a filet in a restaurant.
I have been cooking whole tenderloins for 20+ years the same way... and nobody has ever complained. Well, that's not exactly true, a few wanted it more well done... that's what a microwave is for. :whistling: As much as I love to cater to my guests, I will not ruin a whole tenderloin for the tastes of 1 or 2 guests.
My way... for a 4-7+lb whole beef tenderloin
1. Preheat oven to 500 (bake not broil).
2. In heavy roasting pan ( I have a Calphalon with handles) spray it heavily with Olive Oil Pam. Cover with thin sliced sweet onion.
3. Lay trimmed up tenderloin on top of onions. Cover (heavy) with restaurant (coarse) black pepper and garlic powder.
4. Put in oven for 20 minutes. (Keep an eye on it - it will smoke a bit, not good to set off smoke alarm)
5. At 20 minutes, pull out of oven, reduce temp to 325.
6. Pour beef broth into pan - not over the meat so that it comes about half way up on meat (I use Swanson's in the box - usually takes most of 2 containers)
7. Stick a meat thermometer into the thickest part.
8. Put back in oven, set timer for 15 minutes. Start checking thermometer.
9. When thermometer barely hits rare, take it out!
10. Let rest in pan about 5 minutes.
11. Take out of pan, put on a cookie sheet with sides and let rest at least another 5 minutes.
Carefully slice on cookie sheet, as it keeps the juices from running all over counter ( I have learned this the hard way!!)
The small end turns out just medium, the thickest part is pretty rare. Makes everyone happy,happy, happy! :yahoo:
I make a sour cream horseradish sauce and bernaise sauce to go with. And I always serve it with mushrooms sauteed in butter, garlic, salt & pepper.
The onion/broth can be turned into excellent gravy. I usually save it, and make it into gravy a day or two later. I always make this for Christmas Eve, and I don't have time to mess with the gravy then. It depends on how much I have left over as to whether or not it's worth the effort to make gravy. It could be frozen and saved though.
That is a fine-sounding preparation if I've ever seen one.
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That is a fine-sounding preparation if I've ever seen one.
I have given the same instructions to several friends, and they have had theirs turn out...
I don't do any prep to it other than to trim it.
Also do it stuffed with mushrooms, parsley, green onions and blue cheese if you want it...
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This is from a What's for Dinner thread (today's actually) but can someone translate this for me? WTH is this???
http://www.democraticunderground.com/115732118 (http://www.democraticunderground.com/115732118)
sir pball (1,329 posts) Wed Oct 2, 2013, 01:00 PM
3. Tilefish a la plancha
Lemongrass-saffron langosta suquet, fennel pollen, brown butter air.
"fennel pollen"?? "brown butter AIR"??? :???:
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fennel pollen
:rofl: Someone is making fun of the old biddies on their turf.
I think langosta suquet is lobster stew, but I could be wrong.
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Pretty sure sir pball is one of us.
I doubt any of the vicious old crones would catch it, if they didn't all lurk here.
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This is from a What's for Dinner thread (today's actually) but can someone translate this for me? WTH is this???
http://www.democraticunderground.com/115732118 (http://www.democraticunderground.com/115732118)
"fennel pollen"?? "brown butter AIR"??? :???:
"a la planca" is Spanish for "grilled on a metal plate"
fennel pollen is fennel seed that has been sweetened. it's a spice
I know brown butter is just butter that is browned in a saute pan - carefully not burning it - but no clue why the "air" is added.