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Sudsy wrote: ↑Sat Mar 09, 2024 11:40 am
Curious - does anyone here put ketchup on their steak ? I need to add that person to my prayer list.

Oh the horror

A good steak shouldn't even need sauce.

I generally use A1 (or HP, if it’s handy) or ketchup when meat is served tough or over-done. It can recover even the worst meat situations.

We also enjoy eating a variety of cuts and some need to be cooked a long time to be palatable… English roasts are one that comes to mind. London broils another. (Am I sensing a theme here?) A good roast makes nice leftovers for sandwiches the next day, too.

Beef heart. If you ever have the opportunity to make it at home, jump on it. It is a texture all its own but if seasoned and prepared right, it can be a treat.

steve-in-kville wrote: ↑Mon Mar 11, 2024 9:40 am Beef heart. If you ever have the opportunity to make it at home, jump on it. It is a texture all its own but if seasoned and prepared right, it can be a treat.

My problem is I have no skills whatsoever in how to prepare organ meats.

Josh wrote: ↑Mon Mar 11, 2024 9:41 am

steve-in-kville wrote: ↑Mon Mar 11, 2024 9:40 am Beef heart. If you ever have the opportunity to make it at home, jump on it. It is a texture all its own but if seasoned and prepared right, it can be a treat.

My problem is I have no skills whatsoever in how to prepare organ meats.

Steve says the way to make beef heart is to jump on it. If you don't have the energy maybe you'd have a couple children that could do that for you?

ken_sylvania wrote: ↑Mon Mar 11, 2024 10:44 am

Josh wrote: ↑Mon Mar 11, 2024 9:41 am

steve-in-kville wrote: ↑Mon Mar 11, 2024 9:40 am Beef heart. If you ever have the opportunity to make it at home, jump on it. It is a texture all its own but if seasoned and prepared right, it can be a treat.

My problem is I have no skills whatsoever in how to prepare organ meats.

Steve says the way to make beef heart is to jump on it. If you don't have the energy maybe you'd have a couple children that could do that for you?

I intentionally leave stuff in there just to see who will be first to point it out. It's either you or OJ, typically.

steve-in-kville wrote: ↑Mon Mar 11, 2024 10:59 am

ken_sylvania wrote: ↑Mon Mar 11, 2024 10:44 am

Josh wrote: ↑Mon Mar 11, 2024 9:41 am

My problem is I have no skills whatsoever in how to prepare organ meats.

Steve says the way to make beef heart is to jump on it. If you don't have the energy maybe you'd have a couple children that could do that for you?

I intentionally leave stuff in there just to see who will be first to point it out. It's either you or OJ, typically.

I'll bet you love to set up easter egg hunts

steve-in-kville wrote: ↑Mon Mar 11, 2024 9:40 am Beef heart. If you ever have the opportunity to make it at home, jump on it. It is a texture all its own but if seasoned and prepared right, it can be a treat.

If you know any deer hunters, many discard the deer heart. Ask them for it. It's even better.

JimFoxvog wrote: ↑Mon Mar 11, 2024 12:17 pm

steve-in-kville wrote: ↑Mon Mar 11, 2024 9:40 am Beef heart. If you ever have the opportunity to make it at home, jump on it. It is a texture all its own but if seasoned and prepared right, it can be a treat.

If you know any deer hunters, many discard the deer heart. Ask them for it. It's even better.

I heard venison liver is far superior to beef.

Neto wrote: ↑Sat Mar 09, 2024 11:26 am

JayP wrote: ↑Sat Mar 09, 2024 10:23 am Seriously, 40 percent like it well or med well?
An abomination before God and man.

I didn't look up the reference, but there IS an OT text admonishing people not to eat raw meat. (So I think the 'abomination before God' refers to the other end of the spectrum.)

Wife: thankfully, I am a gentile, because I like it with all the fat still on it. I would go for medium rather than medium rare, though, and I totally go for the steak sauce even for the best tasting steaks.

We do not usually have steak unless there’s some discounted, or we will buy a roast and cut some of it up for steak. We used to get the really fancy cuts back when I volunteered at Gleaners in Oregon. We would also split a filet mignon at Elmers back when going out to a restaurant on a date was still affordable, but now, we find it easier just to buy the supplies and make it at home.