How will you watch your food a-cookin' if you are not allowed to use your oven? Cook everything on the stovetop? And isn't the All-Clad LTD 11-Inch Square Nonstick Grille Pan better suited to an open fire?
Expensive nonstick is just silly. The coating just comes off, and it's Teflon you don't want to heat it super-hot, which is the whole point of getting an expensive piece, anyway.
(I buy $10 nonstick skillets, use 'em for a year or two, then buy a new one.)
I didn't notice the Nonstick part when I was writing it out above -- I didn't know All-clad made pots with poisonous coatings, thought they were all about 3 layers of different metals with the one touching the food being stainless steel. That is what my All-clad pots are like -- did they branch out into plastics?
As I recall, Teflon is thought to offgas potentially poisonous stuff only if heated to 450+ degrees (or so), and that the effect is more pronounced once the surface is scratched.
So, Teflon is fine for cooking omelets and such, but not so great for super-heating for searing or for placing in a hot oven. Someone who knows more about this, please feel free to explain that I'm completely wrong.
Though Teflon is nearly indestructible, it breaks down when exposed to high heat (572 degrees Fahrenheit and above). The fumes can cause flu-like symptoms in humans and kill a pet bird. The moral of this story: Don't broil in nonstick.
thats why the general population has lost their fucking minds! Their mothers have been cooking with teflon on high heat and unwittingly poisoning their kids its not enough to kill them just enough to make them NUTS!
Anyway, I use a stovetop and oven for cooking steak. Stovetop is necessary for searing, but it's a lot easier to get the proper medium-rare doneness in a hot oven.
But see 4 (recommending non-stick, just cheaper non-stick.)
Nonstick has its place, and it's applications. Just not for cooking things at high-temperature.
I use my All-Clad triple-ply stainless steel straight-sided skillet for cooking steaks indoors--I get a better sear across the surface of the meat than with a grill pan. I think grill pans are silly--the purpose of a grill is to let the smoke interact with your food. No smoke=no point. (Some people swear by cast iron for this, but then you don't have the fine temperature control for making your pan sauce while the steak is resting.)
Pet birds die at the drop of a hat. And besides, when teflon breaks down it just produces fluorine gas. Which is corrosive and poisonous and horrible, but not, I don't think, in a get-brain-cancer-twenty-years-later kind of way (although it's pretty hard to look into thanks to the fluoride toxicity kooks' poisoning of google).
Anyway, it's supposed to be pretty easy to smell fluorine gas before you get to dangerous levels of exposure. I'm with ash: $10 nonstick pans every couple of years. Cast iron is a beautiful dream, and I've got such a skillet. But it's a real pain in the ass to maintain and doesn't do as good a job as nonstick.
Nah. This was the predictable response, given the 17-million-rules-for-best-practices-in-the-kitchen ethos that's infected the bourgeoisie of late. I seriously considered cast iron, but I'm trying to travel light--which is to say that I don't want anything to weigh me down if I decide to pick up and move--so cast iron was out (and I'll probably go home and throw out a couple of other things tonight)--and everything I read about cast iron grill pans said they were harder to clean, and I'm trying to encourage myself to cook more, not assemble a show kitchen.
Finally, the reason to buy expensive stuff is to keep myself from feeling like a cheap bastard if I buy something inexpensive which turns out not to be good--I'd much rather feel like a sucker than a tightwad. Yeah, you heard me.
While people are kind about it, I do that constantly. I find that I type rather as if my fingers were taking audio dictation from my brain -- homophones are always cropping up.
everything I read about cast iron grill pans said they were harder to clean
I was going to say this was a filthy lie, but come to think of it the only cast iron I have is flat -- I can see how the grill shaping might be an issue.
Cast iron *should* be fairly easy. I put that emphasis there because I'm having trouble with getting my cures to come out right. However, pans that have been properly cured before they come into my possession do well! I usually just clean it while it's hot or heat it, scrape with a spatula underwater, maybe a brille pad, and voila. AB recommended salt for cleaning, but didn't explain why.
And you really don't need to do all that much to cure a cast iron pan, just cook a fair amount of fatty stuff in it (mmm, bacon) and don't use it for simmering tomato sauce (actually, once it's old enough you can even do this).
Why all the attention to getting a correct cure? My skillets were seasoned once, when they came into my posession ~10 years ago. I just rubbed them with shortening and put them in the hot oven until they started to smoke. Since then I have not paid any attention to them except when I'm cooking. If I'm cooking and I notice metal showing, I put extra grease in. Seems to bring the glaze right back. Cleaning is as LB and Michael have attested, no big deal. None of this is rocket science. But it seems to me like if you were going to get a grill pan, you would want to get one that is oven safe. Which the product under discussion is patently not.
You don't need to use salt on cast iron, but if you do, don't use water. If you use water and detergent, don't use salt. If you fuck up the seasoning (like by leaving the thing to soak, as my lazy ass occasionally does), just re-season. It ain't that hard.
You don't need to use salt on cast iron, but if you do, don't use water. If you use water and detergent, don't use salt. If you fuck up the seasoning (like by leaving the thing to soak, as my lazy ass occasionally does), just re-season. It ain't that hard.
See, this is insanity. I just want to eat. Like I say, y'all have been infected.
I think it may have been my oven. Or that I was using nonhydrogenated shortening. Except, no, I did try canola oil once. Anyway, I always would up with a sticky, yellow film. Teh sux.
And, if it gets too rusty, just hobble together an elecrolysis rig, and take that rust right off! By doing this, you can buy old rusy ones and save some cabbage.
Oh, I've seen that. I think you must not have wiped the pan clean while it was still warm -- if you burn the shortening (like you're supposed to), but leave a thick layer on the pan to cool, you can get a sticky/almost rubbery coating.
I grew up in an entirely nonstick household. I just thought that people who didn't have nonstick pans had old pans or something – I never knew there were benefits to stickiness until I started watching America's Test Kitchen a few years ago. Mmmm...fond... Still, unless I'm making a pan sauce or something, I'm all for nonstick laziness.
Growing up, all we had were usual pans, some copper, some cast-iron, some stainless steel. I thought non-stick pans were gadgets for people with money to waste on flaky pans until a couple of years ago. They're convenient, but I always end up scratching the coating on them anyway.
Yeah, I can't handle the essentially disposable nature of them. I do like cooking with other people's and often think that I should just do the Chopper thing and treat them as disposables, but it just bothers me.
Time for a sad sad story. I have a beautiful cast-iron Le Creuset skillet with, alas, a completely stupid non-stick layer. (It was a gift.) Predictably, a subtenant scratched the Teflon coating. What can be done? Anything?
It's been gathering dust under my dresser for two years. Should I give up and throw it out?
Since I grew up with non-stick pans, I'm used to them and have never had a problem with coating scratching or flaking. The gay Indian roommate, who had not, scratched the hell out of them and I had to buy all new pans after he moved out. (But he did all of the cooking for the year we lived together so it was a fair trade.)
Le Creuset is very good about replacing or repairing stuff, so it's worth taking it to a local LC store, or calling them up. The ex had a decades old stock pot that was in horrible shape, which they replaced with a new one, for no charge.
Ogged is completely right. I don't know how they'll feel about scratched nonstick (as opposed to, say, chipped enamel), but it's more than worth a try.
I may actually be getting to the point that I prefer pan-cooked steak, rather than settling for it during Minnesota winters. I like to taste the meat, not the smoke.
I am with Cala on the doneness scale. THe nicer the piece of meat, the rarer it should be--organic, grass-fed, dry-aged and hung for three weeks= seared each side and eaten bloody.
I shouldn't have any, though, as in a few hours there'll be venison racks, braised shortribs, halibut prepared somehow in a nage currently being made, pureed celery root & rutabaga w/ brown butter, caesar salad, prosciutto & melons, another salad of some description, and a few other things I'm forgetting.
Tom has it correct in 28, re: problems with overheating your non-stick pans.
If teflon is heated to the point of outgassing fluorine gas, the fluorine will react with moisture in the air to form vapor phase HF, which is very very very bad for you.
It may even be a mutagen. See the materials safety data sheets:
How will you watch your food a-cookin' if you are not allowed to use your oven? Cook everything on the stovetop? And isn't the All-Clad LTD 11-Inch Square Nonstick Grille Pan better suited to an open fire?
Posted by Jeremy Osner | Link to this comment | 01- 6-06 12:38 PM
But but but...non-stick is EVIL. EEEEE. VIL.
Poking arounds turns up the non-stick on sale! Finally! Thanks, guy!
ash
['Where's the garlic?']
Posted by ash | Link to this comment | 01- 6-06 1:26 PM
Hrmphf. Fifteen bucks would get you the same thing in cast iron.
Posted by LizardBreath | Link to this comment | 01- 6-06 1:29 PM
Expensive nonstick is just silly. The coating just comes off, and it's Teflon you don't want to heat it super-hot, which is the whole point of getting an expensive piece, anyway.
(I buy $10 nonstick skillets, use 'em for a year or two, then buy a new one.)
Posted by Chopper | Link to this comment | 01- 6-06 1:30 PM
Ogged, you're a yuppie: don't you have a self-cleaning oven?
Posted by bitchphd | Link to this comment | 01- 6-06 1:33 PM
Hrmphf. Fifteen bucks would get you the same thing in cast iron.
Yup. Non-stick (after seasoning) and free of carcinogens!
Posted by Cala | Link to this comment | 01- 6-06 1:36 PM
I didn't notice the Nonstick part when I was writing it out above -- I didn't know All-clad made pots with poisonous coatings, thought they were all about 3 layers of different metals with the one touching the food being stainless steel. That is what my All-clad pots are like -- did they branch out into plastics?
Posted by Jeremy Osner | Link to this comment | 01- 6-06 1:47 PM
As I recall, Teflon is thought to offgas potentially poisonous stuff only if heated to 450+ degrees (or so), and that the effect is more pronounced once the surface is scratched.
So, Teflon is fine for cooking omelets and such, but not so great for super-heating for searing or for placing in a hot oven. Someone who knows more about this, please feel free to explain that I'm completely wrong.
Posted by Chopper | Link to this comment | 01- 6-06 1:52 PM
Man, are we raining on Ogged's parade. But, I agree; the cast-iron version is superior. And they don't add that silly extra "e" to "grill."
Posted by Michael | Link to this comment | 01- 6-06 1:54 PM
Teflon is thought to offgas potentially poisonous stuff only if heated to 450+ degrees (or so),
Isn't it terribly dangerous to parrots?
Posted by LizardBreath | Link to this comment | 01- 6-06 1:55 PM
Chopps, I've read the same. Here's a quote:
Though Teflon is nearly indestructible, it breaks down when exposed to high heat (572 degrees Fahrenheit and above). The fumes can cause flu-like symptoms in humans and kill a pet bird. The moral of this story: Don't broil in nonstick.
- Rebecca Smith Hurd
Posted by Michael | Link to this comment | 01- 6-06 1:56 PM
You're right, Chopper; most non-stick pans are labelled to indicate that they're not to be placed in the oven for that reason.
Posted by Cala | Link to this comment | 01- 6-06 1:56 PM
He 'asn't 'uffed Teflon! 'E's pining for the fjords!
Beautiful plumage...
Posted by Chopper | Link to this comment | 01- 6-06 1:57 PM
hmmm...
Apearantly Teflon is only meant to be used on low heat. The pans can release toxins...........
EUREKA!!!!!!!!!!HOOVER!!!!!!!! DIRT DEVIL!!!!!!!!!
thats why the general population has lost their fucking minds! Their mothers have been cooking with teflon on high heat and unwittingly poisoning their kids its not enough to kill them just enough to make them NUTS!
Posted by Michael | Link to this comment | 01- 6-06 1:58 PM
A food related question:
Does anyone know of a crockpot that doesn't overheat (as my Rival 5quart does; burns things after two hours on low)?
Another product-related question:
Is there anywhere where one can buy one disc of a DVD set; like if one lost one set of episodes from the DVD set of a season?
Posted by Cala | Link to this comment | 01- 6-06 2:00 PM
Anyway, I use a stovetop and oven for cooking steak. Stovetop is necessary for searing, but it's a lot easier to get the proper medium-rare doneness in a hot oven.
Posted by Michael | Link to this comment | 01- 6-06 2:02 PM
I'm with the ill-educated immigrant: non-stick is good. The rest of you are simply snobs.
Posted by SomeCallMeTim | Link to this comment | 01- 6-06 2:02 PM
'E's resting.
Posted by Cala | Link to this comment | 01- 6-06 2:03 PM
The rest of you are simply snobs.
For preferring all-American cast iron to the suspeciously-french aluminum-clad tri-ply teflon pan? Enough of your doublespeak!
Posted by Michael | Link to this comment | 01- 6-06 2:03 PM
Is there anywhere where one can buy one disc of a DVD set; like if one lost one set of episodes from the DVD set of a season?
On a bet, ebay.
Posted by SomeCallMeTim | Link to this comment | 01- 6-06 2:04 PM
But see 4 (recommending non-stick, just cheaper non-stick.)
Posted by LizardBreath | Link to this comment | 01- 6-06 2:04 PM
yeah, yeah, "suspiciously"
Posted by Michael | Link to this comment | 01- 6-06 2:04 PM
You could get Tom to hook you up with a BitTorent stream of the show in question. Also, people ocasionally put individual discs on eBay.
Posted by Matt F | Link to this comment | 01- 6-06 2:04 PM
15: ours doesn't. I'll look to check the model sometime soon.
Posted by Chopper | Link to this comment | 01- 6-06 2:04 PM
But see 4 (recommending non-stick, just cheaper non-stick.)
Nonstick has its place, and it's applications. Just not for cooking things at high-temperature.
I use my All-Clad triple-ply stainless steel straight-sided skillet for cooking steaks indoors--I get a better sear across the surface of the meat than with a grill pan. I think grill pans are silly--the purpose of a grill is to let the smoke interact with your food. No smoke=no point. (Some people swear by cast iron for this, but then you don't have the fine temperature control for making your pan sauce while the steak is resting.)
Posted by Chopper | Link to this comment | 01- 6-06 2:09 PM
Fuck. I can't believe I just type it's for its.
Posted by Chopper | Link to this comment | 01- 6-06 2:10 PM
Pet birds die at the drop of a hat. And besides, when teflon breaks down it just produces fluorine gas. Which is corrosive and poisonous and horrible, but not, I don't think, in a get-brain-cancer-twenty-years-later kind of way (although it's pretty hard to look into thanks to the fluoride toxicity kooks' poisoning of google).
Anyway, it's supposed to be pretty easy to smell fluorine gas before you get to dangerous levels of exposure. I'm with ash: $10 nonstick pans every couple of years. Cast iron is a beautiful dream, and I've got such a skillet. But it's a real pain in the ass to maintain and doesn't do as good a job as nonstick.
Posted by tom | Link to this comment | 01- 6-06 2:13 PM
Man, are we raining on Ogged's parade.
Nah. This was the predictable response, given the 17-million-rules-for-best-practices-in-the-kitchen ethos that's infected the bourgeoisie of late. I seriously considered cast iron, but I'm trying to travel light--which is to say that I don't want anything to weigh me down if I decide to pick up and move--so cast iron was out (and I'll probably go home and throw out a couple of other things tonight)--and everything I read about cast iron grill pans said they were harder to clean, and I'm trying to encourage myself to cook more, not assemble a show kitchen.
Finally, the reason to buy expensive stuff is to keep myself from feeling like a cheap bastard if I buy something inexpensive which turns out not to be good--I'd much rather feel like a sucker than a tightwad. Yeah, you heard me.
Posted by ogged | Link to this comment | 01- 6-06 2:13 PM
While people are kind about it, I do that constantly. I find that I type rather as if my fingers were taking audio dictation from my brain -- homophones are always cropping up.
Posted by LizardBreath | Link to this comment | 01- 6-06 2:14 PM
My daughter's three pet birds look askance at me whenever I start cooking on teflon. Well-seasoned cast iron is the way to go.
Posted by Bill | Link to this comment | 01- 6-06 2:14 PM
I recently discovered that there's a Le Creuset outlet store in Gilroy.
Posted by ben wolfson | Link to this comment | 01- 6-06 2:15 PM
29 to 26.
Posted by LizardBreath | Link to this comment | 01- 6-06 2:15 PM
I don't want anything to weigh me down if I decide to pick up and move--so cast iron was out
Christ, ogged, it doesn't weigh that much.
Posted by ben wolfson | Link to this comment | 01- 6-06 2:17 PM
everything I read about cast iron grill pans said they were harder to clean
I was going to say this was a filthy lie, but come to think of it the only cast iron I have is flat -- I can see how the grill shaping might be an issue.
Posted by LizardBreath | Link to this comment | 01- 6-06 2:17 PM
Cast iron *should* be fairly easy. I put that emphasis there because I'm having trouble with getting my cures to come out right. However, pans that have been properly cured before they come into my possession do well! I usually just clean it while it's hot or heat it, scrape with a spatula underwater, maybe a brille pad, and voila. AB recommended salt for cleaning, but didn't explain why.
Posted by Michael | Link to this comment | 01- 6-06 2:18 PM
It's the principle, Ben.
Posted by ogged | Link to this comment | 01- 6-06 2:19 PM
Ogged doesn't use a wussy moving van to move. He loads up his appartment on his back and hikes.
Posted by Michael | Link to this comment | 01- 6-06 2:21 PM
I'm having trouble with getting my cures to come out right
See, people, it's about the eating--I don't want to mess with that crap.
Posted by ogged | Link to this comment | 01- 6-06 2:21 PM
-I don't want to mess with that crap.
I like messing with that crap. Gets you in touch with the world. Didn't you read Heidegger?
Posted by Michael | Link to this comment | 01- 6-06 2:22 PM
Plus, ogged, you could use your cast-iron pan as a weapon, or as a hammer when you need to nail things to the wall in your new apartment.
I don't own a cast-iron pan at the moment, but I think most of the trick with seasoning them is just to avoid harsh cleansers (and no dishwashers!)
Posted by Cala | Link to this comment | 01- 6-06 2:22 PM
And you really don't need to do all that much to cure a cast iron pan, just cook a fair amount of fatty stuff in it (mmm, bacon) and don't use it for simmering tomato sauce (actually, once it's old enough you can even do this).
Posted by LizardBreath | Link to this comment | 01- 6-06 2:24 PM
Why all the attention to getting a correct cure? My skillets were seasoned once, when they came into my posession ~10 years ago. I just rubbed them with shortening and put them in the hot oven until they started to smoke. Since then I have not paid any attention to them except when I'm cooking. If I'm cooking and I notice metal showing, I put extra grease in. Seems to bring the glaze right back. Cleaning is as LB and Michael have attested, no big deal. None of this is rocket science. But it seems to me like if you were going to get a grill pan, you would want to get one that is oven safe. Which the product under discussion is patently not.
Posted by Jeremy Osner | Link to this comment | 01- 6-06 2:26 PM
You don't need to use salt on cast iron, but if you do, don't use water. If you use water and detergent, don't use salt. If you fuck up the seasoning (like by leaving the thing to soak, as my lazy ass occasionally does), just re-season. It ain't that hard.
Posted by bitchphd | Link to this comment | 01- 6-06 2:27 PM
You don't need to use salt on cast iron, but if you do, don't use water. If you use water and detergent, don't use salt. If you fuck up the seasoning (like by leaving the thing to soak, as my lazy ass occasionally does), just re-season. It ain't that hard.
See, this is insanity. I just want to eat. Like I say, y'all have been infected.
Jeremy, the whole point is to avoid the oven.
Posted by ogged | Link to this comment | 01- 6-06 2:29 PM
just re-season.
That's the best bit. You can totally wreck a cast-iron pan and then bring it back to life -- satisfying, in this disposable age of ours.
Posted by LizardBreath | Link to this comment | 01- 6-06 2:29 PM
I think it may have been my oven. Or that I was using nonhydrogenated shortening. Except, no, I did try canola oil once. Anyway, I always would up with a sticky, yellow film. Teh sux.
Posted by Michael | Link to this comment | 01- 6-06 2:30 PM
And, if it gets too rusty, just hobble together an elecrolysis rig, and take that rust right off! By doing this, you can buy old rusy ones and save some cabbage.
Posted by Michael | Link to this comment | 01- 6-06 2:31 PM
Oh, I've seen that. I think you must not have wiped the pan clean while it was still warm -- if you burn the shortening (like you're supposed to), but leave a thick layer on the pan to cool, you can get a sticky/almost rubbery coating.
Posted by LizardBreath | Link to this comment | 01- 6-06 2:32 PM
Michael, how well does it work when you cook up your moonshine?
Posted by Joe Drymala | Link to this comment | 01- 6-06 2:32 PM
I think you must not have wiped the pan clean while it was still warm
see, I was unaware of this step.
Joe: terrific!
Posted by Michael | Link to this comment | 01- 6-06 2:36 PM
I grew up in an entirely nonstick household. I just thought that people who didn't have nonstick pans had old pans or something – I never knew there were benefits to stickiness until I started watching America's Test Kitchen a few years ago. Mmmm...fond... Still, unless I'm making a pan sauce or something, I'm all for nonstick laziness.
Posted by Becks | Link to this comment | 01- 6-06 2:38 PM
Growing up, all we had were usual pans, some copper, some cast-iron, some stainless steel. I thought non-stick pans were gadgets for people with money to waste on flaky pans until a couple of years ago. They're convenient, but I always end up scratching the coating on them anyway.
Posted by Cala | Link to this comment | 01- 6-06 2:46 PM
Yeah, I can't handle the essentially disposable nature of them. I do like cooking with other people's and often think that I should just do the Chopper thing and treat them as disposables, but it just bothers me.
Posted by LizardBreath | Link to this comment | 01- 6-06 2:51 PM
Time for a sad sad story. I have a beautiful cast-iron Le Creuset skillet with, alas, a completely stupid non-stick layer. (It was a gift.) Predictably, a subtenant scratched the Teflon coating. What can be done? Anything?
It's been gathering dust under my dresser for two years. Should I give up and throw it out?
Posted by Jackmormon | Link to this comment | 01- 6-06 2:58 PM
Since I grew up with non-stick pans, I'm used to them and have never had a problem with coating scratching or flaking. The gay Indian roommate, who had not, scratched the hell out of them and I had to buy all new pans after he moved out. (But he did all of the cooking for the year we lived together so it was a fair trade.)
Posted by Becks | Link to this comment | 01- 6-06 3:01 PM
Should I give up and throw it out?
Le Creuset is very good about replacing or repairing stuff, so it's worth taking it to a local LC store, or calling them up. The ex had a decades old stock pot that was in horrible shape, which they replaced with a new one, for no charge.
Posted by ogged | Link to this comment | 01- 6-06 3:02 PM
Mmm...gay Indian food...
Posted by Joe Drymala | Link to this comment | 01- 6-06 3:02 PM
Wait, so, people are cooking steaks indoors? On the stove?
Posted by Armsmasher | Link to this comment | 01- 6-06 3:03 PM
That's the idea, smashman.
Posted by ogged | Link to this comment | 01- 6-06 3:04 PM
Ogged is completely right. I don't know how they'll feel about scratched nonstick (as opposed to, say, chipped enamel), but it's more than worth a try.
Posted by Chopper | Link to this comment | 01- 6-06 3:06 PM
Good point. Steaks should be broiled or grilled, if at all possible. You can pan sear them, but it's a lot harder to get them right.
Well-done is also wrong, but it's possible that's just personal taste.
Becks, I accept culpability; I was used to cookware that could hold its own in a fight. Nonstick is a delicate little flower.
Posted by Cala | Link to this comment | 01- 6-06 3:06 PM
Ogged's ex knows all!
Posted by Jackmormon | Link to this comment | 01- 6-06 3:07 PM
I may actually be getting to the point that I prefer pan-cooked steak, rather than settling for it during Minnesota winters. I like to taste the meat, not the smoke.
I am with Cala on the doneness scale. THe nicer the piece of meat, the rarer it should be--organic, grass-fed, dry-aged and hung for three weeks= seared each side and eaten bloody.
Posted by Chopper | Link to this comment | 01- 6-06 3:12 PM
re 31, Gilroy is the garlic capital of the world.
Posted by ming | Link to this comment | 01- 6-06 3:27 PM
Eat steak, eat steak eat a big ol' steer
Eat steak, eat steak do we have one dear?
Eat beef, eat beef it's a mighty good food
It's a grade A meal when I'm in the mood.
Cowpokes'll come from a near and far
When you throw a few rib-eyes on the fire
Roberto Duran ate two before a fight
'Cause it gave a lot of mighty men a lot of mighty might
Eat steak, eat steak eat a big ol' steer
Eat steak, eat steak do we have one dear?
Eat beef, eat beef it's a mighty good food
It's a grade A meal when I'm in the mood.
Eat a cow, eat a cow 'cause it's good for you
Eat a cow, eat a cow it's the thing that goes "Mooooo"
Look at all the cows in the slaughterhouse yeard
Gotta hit'em in the head, gotta hit'em real hard
First you gotta clean'em then the butcher cuts'em up
Throws it on a scale throws an eyeball in a cup
Saw a big Brangus Steer standing right over there
So I rustled up a fire cooked him medium rare
Bar-B-Q'ed his brisket, a roasted his rump
Fed my dog that ol' Brangus Steer's hump
Eat steak, eat steak eat a big ol' steer
Eat steak, eat steak do we have one dear?
Eat beef, eat beef it's a mighty good food
It's a grade A meal when I'm in the mood.
Posted by Michael | Link to this comment | 01- 6-06 3:27 PM
Anybody else really hungry for steak?
Maybe a ribeye au poivre, with a cognac and shallot pan sauce?
Posted by Chopper | Link to this comment | 01- 6-06 3:34 PM
I'd much rather feel like a sucker than a tightwad.
You can take the boy out of Iran,....
Posted by SomeCallMeTim | Link to this comment | 01- 6-06 3:48 PM
I think a good steak needs no more than a little salt and freshly ground black pepper.
Posted by Cala | Link to this comment | 01- 6-06 3:50 PM
Sounds good, Chopper.
I shouldn't have any, though, as in a few hours there'll be venison racks, braised shortribs, halibut prepared somehow in a nage currently being made, pureed celery root & rutabaga w/ brown butter, caesar salad, prosciutto & melons, another salad of some description, and a few other things I'm forgetting.
Posted by ben wolfson | Link to this comment | 01- 6-06 3:53 PM
Oh man. I'm coming to your house tonight.
Posted by Chopper | Link to this comment | 01- 6-06 3:56 PM
I think a good steak needs no more than a little salt and freshly ground black pepper.
Sure. That's good too.
Posted by Chopper | Link to this comment | 01- 6-06 3:57 PM
Tom has it correct in 28, re: problems with overheating your non-stick pans.
If teflon is heated to the point of outgassing fluorine gas, the fluorine will react with moisture in the air to form vapor phase HF, which is very very very bad for you.
It may even be a mutagen. See the materials safety data sheets:
here,here, and here.
So, don't burn your non-stick. But, also, you'd probably have to do a lot of that to generate enough fluorine to be too dangerous.
Posted by TJ | Link to this comment | 01- 6-06 4:47 PM
I am threadslayer, mightykeys!
Posted by TJ | Link to this comment | 01- 6-06 10:31 PM