BoogieBob 0 #51 September 9, 2003 I generally buy cuts that are from 1/2" to 1" think. I like to coat both sides with garlic salt, celerly salt, black pepper and onion powder, then flash fry both sides on a super-hot pan until I have a nice texture on both sides. While cooking, I'm sure to dope it up with some Worcestershire sauce (oh, that smell!!!). When done right, the middle is still pink/red and the juice flowing out makes a nice flavor to go with a butter-soaked baked (nuked) potato. Note...when cooking outside on a grill it is acceptable to me to have flames engulfing the meat for a couple of minutes per side...thus yielding a similar texture (but better flavor) to the frying pan option. Quote Share this post Link to post Share on other sites
Amazon 7 #52 September 9, 2003 QuoteNewsflash for AggieDave -- there ARE other types of meet besides beef. -------------------------------------------------------------------------------- Oh, trust me I have to add fish and seafood into the mix.. GOOD cholesterol.. versus the BAD cholesterol. Salmon is da shits on the barbie. and I have LOTS of salmon in the freezer. I could not get a single Chinnok this year because the COHO were thick as fleas on a coon hounds back. We limited in 30 minutes. Check out the deck of the sailboat. Quote Share this post Link to post Share on other sites
miked10270 0 #53 September 10, 2003 Cook? Cook meat? Sorry, you've lost me there. I'm with NacMac on this... Steal it, kill it, eat it! (but maybe that's just a Scottish tradition) If you start lighting fires then the original owner might see the fore and realise what you're cooking. Seriously. get the pan hot as hell (Texas?). Steak into the pan & 10 seconds a side is likely to result in it being overcooked. Basically I like "Blue" or "Tartare". I'm eating a piece of meat, not chewing on a piece of wood. Mike. Taking the piss out of the FrenchAmericans since before it was fashionable. Prenait la pisse hors du FrançaisCanadiens méridionaux puisqu'avant lui à la mode. Quote Share this post Link to post Share on other sites
SkymonkeyONE 4 #54 September 10, 2003 Medium nowadays. I used to be a medium-well, but I like it a bit jucier now. Quote Share this post Link to post Share on other sites
SkydiverRick 0 #55 September 10, 2003 QuoteDifferent with different meat. Steaks medium-well, hamburgers medium-well or well done, all poultry and fish very well done. I think the only thing I can eat medium is steak My thoughts exactly. never pull low......unless you are Quote Share this post Link to post Share on other sites
MattyBoy 0 #56 September 10, 2003 How bored are you?! Not as bored as me obviously for answering! I may be gullible but at least I have a magic fish Quote Share this post Link to post Share on other sites
chuteless 1 #57 September 10, 2003 I usually cook it with the help of a stove....why do you ask? Quote Share this post Link to post Share on other sites
MyOwnWay 0 #58 September 10, 2003 umm, since when is fish considered meat? and if you do consider it meat, then how come catholics can eat it on friday? hmmmm. . . . ._________________________________________ all good things are wild and free - Henry David Thoreau Quote Share this post Link to post Share on other sites
