Posted: August 24th, 2010 | Author: supafamous | Filed under: Food | 3 Comments »
I’m not a steak expert but I am a steak lover and I have strong opinions on my steaks. I like my steaks to be manly, they should be fatty, they should taste like a cow and it should be rare in the middle. With that in mind, here’s a list of steak cuts and what I think of them:
1) Ribeye. The king of steaks! Fatty, bad for you and you can’t have it small. 10-12oz at a minimum with a fat cap that is delicious rare. Rub some kosher salt and pepper on it and pour the heat on it and voila, enjoyment! My dream is to do one bone-in but that makes it so big that you need two to eat it.
2) Flank (or skirt). Cheap ass steak! Comes in 2-3 pound cuts and is never found in supermarkets, you gotta ask a butcher for it. Works fine grilled with a little salt and pepper but work even better when you do a soy/sugar/vinegar marinade for a night so you break down the touch fibres in it. Then it’s awesome.
3) Hanger. The most manly of steaks. There’s a hint of liver/kidney in this steak because of where it is on the cow but this also means it tastes like beef should. I’ve never made it myself partly because I’ve never seen it for sale. Needs a lot of marinading to make it work but is great on grill.
4) Filet Mignon. Girly steak! Needs a lot of sauce for flavour. Why would you eat a steak that needs sauce (marinade is ok)? Adding bacon is ok though.
5) Tenderloin. This is the cut for the healthy people but why eat steak if you want to be healthy. Go eat some chicken instead. Beef is for people who want a heart attack.
6) New York. Now we’re into the garbage I won’t eat. It’s for people with weak teeth (older people) who can’t afford a filet mignon.
7) Sirloin. Get out of my kitchen! This is not just garbage but cheap garbage! Get a flank steak instead and make your father proud. This is stuff you feed dogs.
Steaks should be made on hot, hot charcoal and it should be served between blue and medium rare. If you want it medium you’re an idiot. If you want it well done you are a Nazi Republican Catholic Priest who lives next to a preschool.
Also, never use regular salt on a steak! Use only sea salt or kosher salt. Rub it on thick, it’ll cook off when you grill it. Use fresh black pepper too.
Now go out and eat meat.
Posted: May 22nd, 2010 | Author: supafamous | Filed under: Food | 1 Comment »
Jeff Varasanos NY Pizza Recipe.
Serious Pie in Seattle doesn’t make the list? There must be some fucking awesome pizza on this list then.
Posted: March 24th, 2010 | Author: supafamous | Filed under: Food | No Comments »
Beef From Creekstone Farms Impresses New York Chefs – NYTimes.com.
Proper beef is wonderful.
I do wonder why proper chicken is so hard to find.
Posted: March 23rd, 2010 | Author: supafamous | Filed under: Food | No Comments »
10 Ways to Eat Healthily at the Steak House | Eat This, Not That.
What kind of stupid article is this? Why would I go to a steakhouse and want to eat healthy? That’s like going to a strip club and not looking at the girls.
I’m there to clog up the arteries with a big fat ribeye so that I can rub my belly when I’m done.
Posted: March 3rd, 2010 | Author: supafamous | Filed under: Food | 1 Comment »
I don’t consider you a serious cook unless you own a cast iron skillet. How can you fry an egg or saute onions or make bacon without a cast iron skillet? You can’t even make good hashbrowns without one!
A Lodge Logic 12 inch skillet runs about $30 and will last you nearly your entire life as long as you season it so you should get one as soon as you live on your own. Cast iron retain heats, is extremely even and is largely non-stick (if it’s seasoned).
So if you don’t have one run out to your local kitchen store (not Williams Sonoma, it costs too much there) and pick one up and start cooking like a real cook.
P.S. Make sure you season it regularly!
Posted: February 12th, 2010 | Author: admin | Filed under: Food | No Comments »
Fahrenheit 200: Coffee’s Best Friend – The Atlantic Food Channel.
My 6 cup KitchenAid coffee machine is about 9 years old but it’s one of the very few coffee machines that can brew at around 200 degrees. Nonetheless I suspect it brewed closer to 200 degrees when it was young and I’m looking for a new 6 cup machine (I drink by myself). I need suggestions.
Posted: February 8th, 2010 | Author: supafamous | Filed under: Food | No Comments »
A visit by a friend this weekend meant a delicious roast chicken by me and a lot of alcohol followed by a craving for dessert leading to a cab ride into downtown for nothing more than apple pie. Fun times.
In other news, I’m still mourning the Colts losing the Super Bowl. I’m stunned.