chances ill play

<p>well if we got a new QB then i got to look. plus i wasnt trained to throw, i was trained to block. the real dirty job of playing football. and moo, wut can YOU do besides being a cow?</p>

<p>What can I do? Many wonderful things my friend. Use your imagination ;D.</p>

<p>being my dinner? :)</p>

<p>Beef. It's what's for dinner.</p>

<p>Hahaha. While we are on the subject of beef. How do you guys all take your steak? I take mine rare. Favorite cut is new york strip.</p>

<p>Eww rare steak? I call those blood water sponge</p>

<p>
[quote]
blood water sponge

[/quote]
I HATE YOU GUYS</p>

<p>How do you manage to turn all these threads to the most mouth-wateringly subjects????</p>

<p>Does anyone want to come to my place and cook me up something? I'll pay you by fawning over you and boosting your ego. Any CCers who have low self-esteem?</p>

<p>i have high self esteem and low cooking skills.</p>

<p>does that work?</p>

<p>me and emm can cook you up something goooooood next week pink :)</p>

<p>Agreed with liyana. At least, she'll make you brownies and desserts. I've my eyes on making strawberry shortcake; I will try my best for you, Pink. Also, I like medium-rare.</p>

<p>mmm, steak.</p>

<p>Best way of making steak: have a 1.5 inch thick ribeye or new york strip. bake at 275 degrees F for about 25 minutes. then, heat up a cast iron skillet until blistering hot, and sear the steak until medium rare.</p>

<p>most cooks sear the steak first, and then bake it in the oven. however, the baking process releases juices that make the steak's seared crust soggy. also, the residual heat from the searing and baking creates less of the good, tender "pink area" within the steak. Baking first and searing evenly heats up the steak, which maximizes the pink area you can get in it. </p>

<p>also, a tip to make steak more tender: let the raw steak rest till room temperature. cover the steak in sea salt, let rest for about 30-40 minutes. over the course of these 30-40 minutes, the salt will draw out moisture from the steak. the moisture will absorb the salt, and after a while, will go back into the steak due to osmosis. the salt in the moisture will then tenderize the steak even further, and you won't have to apply salt to the steak anymore (just some grinds of pepper).</p>

<p>second mme with the medium rare...but any of you guys had FRIED steak???</p>

<p>its da bombbbbb. one of the few good things about the dirty south. just a thought.</p>

<p>Riding dirty?</p>

<p>they see me rolling and, yes, they ARE hating</p>

<p>cuz you're white and nerdy? ;)</p>

<p>i hate that version.</p>

<p>I enjoyed Reverend Wright saying "Riding Dirty"</p>

<p>Like you face!</p>

<p>I made spicy, saucy chicken wings, spinach and rice. And brownies with chopped pecans.</p>

<p>Mmmm I rule :)</p>

<p>Jinobi, I agree with you 100%. Except since I like mine rare, Its just a simple sear usually. Umm.. but to add to your thing, the salt also denatures some of the proteins, tenderizing it. </p>

<p>I noticed you said cast iron. I LOVE CAST IRON. Two things I absolutely love to cook with.. cast iron, and iron/carbon steel woks. I get all crazy/excited when I see someone with nicely seasoned cast iron cookware, but no one else I know seems to understand. LOL. Hmmm, I would love to try out bare copper plated stuff b/c of its amazing thermal properties. </p>

<p>Also, do you know anything about iron leeching into food from cast iron? I mean its supposed to be good for you if you lack iron, but for those who don't, I read that it was pretty bad b/c you get excess iron, which is a pro-oxidant. But whatever, cast iron is ****ing baller. I want a large cast iron griddle, but most of the ones I've seen in stores are either some teflon coated crap or too small for my liking.</p>

<p>Oh yeah I'd like to say I've had beef sashimi before. That stuff is FREAKY. And good.</p>

<p>Anyone here ever had wagyu/kobe?</p>

<p>You people seem to really know your food! I like hot dogs. :o</p>