Steaks

[CookinYeti]

So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.

They were absolutely tasty and I would recommend this to any one.

Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?

Also are you guys planning any good BBQs for the 4th of july coming up?

Here is a video of me making them!
https://youtu.be/JU8uYbVjbBI

[jmcquown]

On 6/27/2020 12:27 PM, CookinYeti wrote:
> So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
>

Sounds like a great way to potentially destroy a good steak. Then
again, I don't know what you consider "amazing steaks" or "high quality
meat". I'm pretty sure most people try their best not to buy crappy
quality meat. What cut were these amazing steaks? Ribeye? NY or KC
Strip? Porterhouse? T-Bone? Pray tell!

Nope, not clicking your link.

Jill

[Sheldon Martin]

On Sun, 28 Jun 2020 15:53:56 -0400, jmcquown <j_mc...@comcast.net>
wrote:

With all that mesquite smoking it may as well be prime skunk.

[Ed Pawlowski]

Don't recall who did it, one of the TV chefs, and I tried this. Season
your steak and allow it to come to room temperature. Then place it in
an oven set at 200 degrees until the meat reaches 100 degrees, about an
hour. Remove and sear on a hot grill.

It came out good but was time consuming for small benefit. I guess you
can do something like that on a smoker. Mesquite is a strong flavor,
done wrong can be bitter. Also, without a sear on the outside you are
missing a lot of thereasons a steak is so good.

[CookinYeti]

Hey! I am sorry if I have offended any one here, that was not my intentions and a apologize for anything.

Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good.

As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle.

In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar.

[jmcquown]

"Bitter" is exactly the word that came to mind when I thought of a
mesquite smoked steak. An hour seems like overkill, too. I love a nice
sear on a good steak, cooked to medium-rare. Smoked, nope.

If I ate steak often my steak of choice would be a so-called cheap cut.
Chuckeye (aka Delmonico). Nope, I wouldn't smoke it.

No plans here for a BBQ on the 4th. To me 4th of July BBQ conjurs up
images of get-togethers and people gathering around. Not happening
here. It shouldn't be happening anywhere in the middle of a pandemic.

Jill

[jmcquown]

Fair enough and thank you for bothering to read the replies. Now learn
to quote so folks are able to easily follow the thread and perhaps
you'll find some people with ideas. :)

Jill

[CookinYeti]

> "Bitter" is exactly the word that came to mind when I thought of a
> mesquite smoked steak. An hour seems like overkill, too. I love a nice
> sear on a good steak, cooked to medium-rare. Smoked, nope.

That is a understandable fear, but an hour with something light like apple wouldn't add much in that time. The goal was to hit 125, which took close to an hour at 250.
At that point they were taken off and seared in a cast iron pan, as the crust is, in my opinion, one of the best parts. This brought the steak to a nice medium rare.
This is following the idea behind the reverse-sear method of cooking a steak, hit the target temperature then go to a pan to finish.

> If I ate steak often my steak of choice would be a so-called cheap cut.
> Chuckeye (aka Delmonico). Nope, I wouldn't smoke it.

Thats a good pick! And by no means is smoking the best, or only way to cook steaks, and I wouldn't use it on everything. Nor the choice of wood, all depends on taste and what the goal is

[Ed Pawlowski]

On 6/28/2020 4:38 PM, CookinYeti wrote:

Your name was probably not recognized and a lot of people come here
posing a link with something to sell. Perhaps we misinterpreted.

[Sheldon Martin]

On Sun, 28 Jun 2020 16:50:43 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I can't imagine any beef steak smoked with mesquite or with anything.
We are planning on grilled chuck steak for the 4th, medium rare
inside, chared outside, with asparaguys... a salad with our garden
greens.... we've been eating those greens like crazy... a bit of work
to pick and clean but makes a very tasty salad... arrugala is not as
bitter as yoose think... I cut off the stems as they're fiborous and
get stuck between my teeth.

[CookinYeti]

>with asparaguys... a salad with our garden
> greens.... we've been eating those greens like crazy... a bit of work
> to pick and clean but makes a very tasty salad... arrugala is not as
> bitter as yoose think... I cut off the stems as they're fiborous and
> get stuck between my teeth.

We grew spinach this year, and boy do I that feeling, everyday was big salads with no end in sight. But it sure was tasty
I've never been a huge fan of arugula, exactly for those two point, fiborous and bitter. But next time I will try cutting the stems off, thats a good idea!

[Hank Rogers]

As bad as crotch hairs Popeye?

[cshenk]

Hi Yeti! I liked it and for once, subscribed!

[songbird]

jmcquown wrote:
>... Then

> again, I don't know what you consider "amazing steaks" or "high quality
> meat". I'm pretty sure most people try their best not to buy crappy
> quality meat. What cut were these amazing steaks? Ribeye? NY or KC
> Strip? Porterhouse? T-Bone? Pray tell!

ditto, i don't click blind links very often these days.
for one reason, not enough time, but also i just don't
want to support click-bait spammers.

today we had a sirloin steak. Mom said she wanted
a steak. i pan fried it with a little butter to just
medium. juicy, a bit of pink in the center but not
dried out. she did not want any garlic salt or any
spices on it so i had to hold off on the garlic salt
until after it was cooked.

i also made a baked potato, mushrooms and onions.
first time in a long time we had sour cream. normally
we have whole milk plain yogurt on hand and that is
good enough for sour cream substitute.

since Mom did not want the onions and mushrooms
cooked enough to carmelize them i put some aside for
me to use to deglaze the pan and have them as a
part of my meal but not hers.

all worked out well, we were both happy and well
fed.

the steak was a little over a lb and about $6 so
not too bad for a sirloin these days.

i actually prefer a ground chuck burger over many
steaks but this was a nice change of pace.


songbird

[Sheldon Martin]

On Sun, 28 Jun 2020 19:25:56 -0400, songbird <song...@anthive.com>
wrote:

I much prefer a home ground chuck burger myself... and I don't much
care for sirloin steak... I consider sirloin better for braising as a
stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't
eat steak very often, after 2-3 times it gets boring. For beef we
much prefer a thick beef barley 'shroom soup made with top round. I
keep a selection of dehy 'shrooms on hand, they have much more intense
flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard
for years and years. Actually I stopped buying those tasteless fresh
button mushrooms years ago, they're a big rip off... canned are
better.

[Leo]

On 2020 Jun 28, , CookinYeti wrote
(in article<4f0baefd-9be4-4069...@googlegroups.com>):

> Hey! I am sorry if I have offended any one here, that was not my intentions
> and a apologize for anything.

We get a lot of scammers here. They post a link and disappear. You
didn’t. If you stay, we need new blood and new points of view on cooking.
There will be a lot of politics and other off-topic posts, often gross.
Welcome, and hang in there! Oh...and don’t apologize for anything, ever
again, here.

leo

[Bruce]

On Sun, 28 Jun 2020 23:29:18 -0700, Leo <leobla...@sbcglobal.net>
wrote:

lol

[Ophelia]

"CookinYeti" wrote in message
news:4f0baefd-9be4-4069...@googlegroups.com...

Hey! I am sorry if I have offended any one here, that was not my intentions
and a apologize for anything.

Sorry I didnt realize I didnt even mention the cut. These were about an inch
thick T-bone steaks. But what really made them is the quality, as they had
come from a local ranch and very fresh. Although not every one has the
option of buying the best all the time. In college I often bought the cheap

steaks and used various methods to still make them taste great

As for the the choice of mesquite, I knew an hour of smoking would not
impart much flavor in such little time, so I wanted something a bit
stronger. They came out tasting good, they had a smokey flavor, but didnt
over power the meat. In the future, I dont think I will use mesquite but
something more in the middle.

In the end this was a bit of an experiment and I just wanted to show the
results and get the opinion of others to see if they had tried something
similar.

====

Thank you for sharing:) I like to hear how different things go:))

[Ophelia]

"Leo" wrote in message
news:0001HW.24A9C1BE02...@News.Individual.Net...

===

I hope he takes note of the kind responses:)

[Ophelia]

"songbird" wrote in message news:4hlnsg-...@anthive.com...

===

Just to reassure you, that link is fine:)

[Pamela]

Nicely made video. Looks professional.

[Dave Smith]

So true. A new name shows up and has a short message if any and a link.
It is generally a bad idea to click on the link.

[Sheldon Martin]

On Mon, 29 Jun 2020 12:55:04 +0100, Pamela <pamela...@gmail.com>
wrote:

Doesn't look professional to me. Not well marbled, nor properly
trimmed, way too much fat on the exterior.
Way, way too much salt... I don't salt steak prior to cooking, draws
the moisture out. I salt at table afer cooking, that's what salt
shakers are for.

[dsi1]

My dad used to smoke chuck steaks back in the old days. He'd hang them on hooks in a metal barrel. On the bottom was a small hibachi. Well, that's what I recall anyway. He'd season them with red Hawaiian salt and pepper. The steaks, when sliced, would be bright red on the outside from the smoke. I've never seen a steak come out like that. It's a heck of a way to cook a chuck steak. I wouldn't try this on any other cut besides chuck.

[CookinYeti]

On Monday, June 29, 2020 at 7:40:18 AM UTC-6, Dave Smith wrote:
> On 2020-06-29 2:29 a.m., Leo wrote:
> > On 2020 Jun 28, , CookinYeti wrote

> > (in article<>):

> >
> >> Hey! I am sorry if I have offended any one here, that was not my intentions
> >> and a apologize for anything.
> >
> > We get a lot of scammers here. They post a link and disappear. You
> > didn’t. If you stay, we need new blood and new points of view on cooking.
> > There will be a lot of politics and other off-topic posts, often gross.
> > Welcome, and hang in there! Oh...and don’t apologize for anything, ever
> > again, here.
> >
>
>
> So true. A new name shows up and has a short message if any and a link.
> It is generally a bad idea to click on the link.

Thats fair, I personally rarely click on any links too, and I understand that this is only my second time posting here.
But I appreciate all the support I have found here. The video is in no means a perfect way to cook all steaks and cook to my families taste.
I should have been a little more clear on that in the video, I am still working on editing it right and convening the right message.

[Pamela]

Do you have a link to your video?

[CookinYeti]

On Monday, June 29, 2020 at 2:48:15 PM UTC-6, Pamela wrote:

> Do you have a link to your video?

Yes, it is at the bottom the the original post

[Sheldon Martin]

On Mon, 29 Jun 2020 21:47:46 +0100, Pamela <pamela...@gmail.com>

I have videos...

http://micaybeto.igorsclouds.com/

[jmcquown]

On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> Doesn't look professional to me. Not well marbled, nor properly
> trimmed, way too much fat on the exterior.
> Way, way too much salt... I don't salt steak prior to cooking, draws
> the moisture out. I salt at table afer cooking, that's what salt
> shakers are for.

Sheldon, you've been proven wrong about that many times. It's fine if
*believe* in salting meat before cooking it. But your premis is simply
not true. Salt gets drawn in, then it comes back out. Salt actually
helps tenderize tough cuts of meat and make them more juicy. Like that
top sirloin you're so very fond of.

Jill

[jmcquown]

I intended to say it's fine if you DON't believe in salting meat before
cooking it.

Jill

[Cindy Hamilton]

Osmosis works differently in New Yawk.

Cindy Hamilton

[Sheldon Martin]

On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Salt/sodium is a powerful desiccant... used to dry raw meat for
curing.
https://en.wikipedia.org/wiki/List_of_desiccants

[Cindy Hamilton]

True, if you allow the moisture drawn out of the steak to evaporate and/or
if you use a lot of salt.

First it draws moisture out of the steak. Then, because the steak is now
drier than the moisture surrounding it, moisture goes back in to the steak
bringing salt with it. Eventually it achieves osmotic balance. The trick
is to not use too much salt.

If I sprinkle a little salt on a steak, wrap it up, and leave it for
an hour or more, when I come back there is no excessive moisture on the
outside of the steak, the meat is salted throughout, and it cooks up
nice and juicy because the salt on the inside tends to hold on to
the water on the inside. Much better than simply salting the exterior
at the last minute.

Not that I think you'll believe me or this guy either:

<https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html>

Cindy Hamilton

[Pamela]

Intersting account although I thought his need to sear meat to keep in
moisture has been debunked in recent years.

Not that I eat enough steak to try it for myself.

[Cindy Hamilton]

He doesn't sear meat to keep in moisture:

[W]e all know that searing absolutely positively does not "seal in juice," right? It serves as a means of adding color and flavor and enhancing texture.

> Not that I eat enough steak to try it for myself.

Steak is what we eat when we can't think of anything else, but don't
want breakfast for dinner. Perhaps a couple of times a month.

Cindy Hamilton

[bruce2...@gmail.com]

And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving.

[Cindy Hamilton]

Yep. Although if you overdo it, the texture of the breast meat is a
little rubbery.

That's pretty much what the pre-injected turkeys are, although they
often uses additional chemicals like sodium phosphate, which
makes the breast meat _very_ rubbery.

Cindy Hamilton

[Pamela]

Quite so.

>> Not that I eat enough steak to try it for myself.
>
> Steak is what we eat when we can't think of anything else, but don't
> want breakfast for dinner. Perhaps a couple of times a month.
>
> Cindy Hamilton

I can't say I miss steak at all -- even though I consider red meat to be
nutritionally important.

[Bruce]

On Wed, 08 Jul 2020 22:27:59 +0100, Pamela <pamela...@gmail.com>
wrote:

I'm doing fine without any meat.

[Hank Rogers]

You get all you need from sniffing meat eater's alimentary canal.

[Pamela]

Far too many veggies suffer decline after a few decades. No vitamin B12,
insufficient carnitine, not enough iron, too little zinc. It's not a
problem at first but after a decade the depletion can be a different
matter for some whose metabolism isn't 100%. I had to spend time helping a
friend recover herself from years of veggie eating (despite taking a multi
vit/min) -- not that she would consider meat but we slowly replenished
what had become depleted when she stayed with me.

Another veggie friend of mine has been veggie since childhood and shows no
problems with things like B12 inadequacy. She must be recycling it very
efficiently and perhaps it's creeping into her diet somewhere unknown. In
India it's been observed that faeces from crop fertilisation unexpectedly
provides useful amounts of B12 for vegetarians. Also my friend must be
manufacturing carnitine very effectively. I don't preach about her choice
but I'll help if needed.

This guy tried being a vegan but had to relent. As I recall he was telling
me by email that, for some reason, he found lamb particularly good
nutritionally. Go figure.

https://vegantroubleshooting.com/minerals.html

[Bruce]

On Wed, 08 Jul 2020 23:19:42 +0100, Pamela <pamela...@gmail.com>

wrote:

>On 22:42 8 Jul 2020, Bruce said:
>
>> On Wed, 08 Jul 2020 22:27:59 +0100, Pamela <pamela...@gmail.com>
>> wrote:
>>
>>>I can't say I miss steak at all -- even though I consider red meat to be
>>>nutritionally important.
>>
>> I'm doing fine without any meat.
>
>Far too many veggies suffer decline after a few decades. No vitamin B12,
>insufficient carnitine, not enough iron, too little zinc. It's not a
>problem at first but after a decade the depletion can be a different
>matter for some whose metabolism isn't 100%. I had to spend time helping a
>friend recover herself from years of veggie eating (despite taking a multi
>vit/min) -- not that she would consider meat but we slowly replenished
>what had become depleted when she stayed with me.

Well, there you go. You fixed her up without the need for meat.

>Another veggie friend of mine has been veggie since childhood and shows no
>problems with things like B12 inadequacy. She must be recycling it very
>efficiently and perhaps it's creeping into her diet somewhere unknown. In
>India it's been observed that faeces from crop fertilisation unexpectedly
>provides useful amounts of B12 for vegetarians. Also my friend must be
>manufacturing carnitine very effectively. I don't preach about her choice
>but I'll help if needed.

I eat fish and a lot of our hens' eggs, so I'll be ok for B12.

>This guy tried being a vegan but had to relent. As I recall he was telling
>me by email that, for some reason, he found lamb particularly good
>nutritionally. Go figure.
>
>https://vegantroubleshooting.com/minerals.html

I'm sure that vegans, especially, need to do research and replace what
they're not getting from animal products.

[Ed Pawlowski]

On 7/8/2020 5:27 PM, Pamela wrote:
> On 17:43 8 Jul 2020, Cindy Hamilton said:
>> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote:
>>> On 16:18 8 Jul 2020, Cindy Hamilton said:
>>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
>>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown <j_mc...@comcast.net>
>>>>> wrote:
>>>>>> On 7/7/2020 7:46 PM, jmcquown wrote:
>>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>>>>>>>>
>>>>>>>>

>>>>>>>> Doesn't look professional to me.  Not well marbled, nor

>>>>>>>> properly trimmed, way too much fat on the exterior. Way, way too
>>>>>>>> much salt... I don't salt steak prior to cooking, draws the

>>>>>>>> moisture out.  I salt at table afer cooking, that's what salt
>>>>>>>> shakers are for.
>>>>>>>
>>>>>>> Sheldon, you've been proven wrong about that many times.  It's
>>>>>>> fine if *believe* in salting meat before cooking it.  But your
>>>>>>> premis is simply not true.  Salt gets drawn in, then it comes

>>>>>>> back out. Salt actually helps tenderize tough cuts of meat and

>>>>>>> make them more juicy.  Like that top sirloin you're so very fond

I've cut waaaaay back on beef consumption. I used to make a steak as a
single portion, now, on the few times a year I have it that same piece
of beef is good for two meals. There are other forms of protein that
fill in the nutritional needs for you.

I have a vegetarian/pescatarian friend that we've shared many meals
together but about once a year, he just wants that big ole steak.

[dsi1]

I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time.

[Cindy Hamilton]

Especially cheap turkeys are injected. I can get unbrined turkeys, but I have
to pay a little more.

You don't need to brine the injected ones. They're pre-brined.

The quickest way to defrost a turkey is to put it in a large pot in the sink
and continuously run cold water over it. Or you could dunk it in unsalted
water overnight.

Cindy Hamilton

[Ophelia]

"dsi1" wrote in message
news:f04902b9-39bf-48f2...@googlegroups.com...

====

Why not?

[dsi1]

The quickest way to defrost a turkey is to soak it in a salt solution. You know how they salt the road to melt ice? Same thing.

[dsi1]

I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. What I'm not going to do is stick a 20 lb frozen turkey in the refrigerator for a few days.

OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright.

[Hank Rogers]

Idiot! People know that rock tribes don't use salt on the roads.

That's what dick suckers in frozen new york do.

[dsi1]

Moron! That's why I used the word "they" instead of "we." Learn how to speak English you dirty ruski commie basturd!

[Still Bud]

On Fri, 10 Jul 2020 13:37:11 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:


> I can no longer brine a turkey because most cheap turkeys come pre-brined.
> If I can't brine a turkey, I can't do a quick defrost.

In the bag OR out, salty water is still the best defrosting method.

And soaking the turkey before cooking (NOT salty water) will cut
the salt in it by a lot. Same for corned beef.

[Bryan Simmons]

On Sunday, June 28, 2020 at 2:54:02 PM UTC-5, jmcquown wrote:

> On 6/27/2020 12:27 PM, CookinYeti wrote:
> > So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
> >

> Sounds like a great way to potentially destroy a good steak. Then
> again, I don't know what you consider "amazing steaks" or "high quality
> meat". I'm pretty sure most people try their best not to buy crappy
> quality meat. What cut were these amazing steaks? Ribeye? NY or KC
> Strip? Porterhouse? T-Bone? Pray tell!

I buy steaks that are far from amazing at Save-a-Lot. They're from Mexico, which means they are pasture fed. They're more healthful because of that, but generally not well marbled, and without that, and other aspects (like flavor) of corn fed/corn finished American feedlot beef. I cut out the tenderloins from the T-bones/porterhouses to serve to my wife and son, use the strips pounded for carne asada, and grill the remaining bones/meat rare for myself, as I love eating beef off the bone.

There's no doubt that Prime/Choice graded beef is more tender, but ungraded Mexican steaks aren't "crappy."
>
> Nope, not clicking your link.

He might make a penny if you do. His thoughts are not worth a penny.
>
> Jill

--Bryan

[Bryan Simmons]

On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote:
> On Sun, 28 Jun 2020 19:25:56 -0400, songbird <song...@anthive.com>
> wrote:
>
> >jmcquown wrote:
> >>... Then

> >> again, I don't know what you consider "amazing steaks" or "high quality
> >> meat". I'm pretty sure most people try their best not to buy crappy
> >> quality meat. What cut were these amazing steaks? Ribeye? NY or KC
> >> Strip? Porterhouse? T-Bone? Pray tell!
> >

> > ditto, i don't click blind links very often these days.
> >for one reason, not enough time, but also i just don't
> >want to support click-bait spammers.
> >
> > today we had a sirloin steak. Mom said she wanted
> >a steak. i pan fried it with a little butter to just
> >medium. juicy, a bit of pink in the center but not
> >dried out. she did not want any garlic salt or any
> >spices on it so i had to hold off on the garlic salt
> >until after it was cooked.
> >
> > i also made a baked potato, mushrooms and onions.
> >first time in a long time we had sour cream. normally
> >we have whole milk plain yogurt on hand and that is
> >good enough for sour cream substitute.
> >
> > since Mom did not want the onions and mushrooms
> >cooked enough to carmelize them i put some aside for
> >me to use to deglaze the pan and have them as a
> >part of my meal but not hers.
> >
> > all worked out well, we were both happy and well
> >fed.
> >
> > the steak was a little over a lb and about $6 so
> >not too bad for a sirloin these days.
> >
> > i actually prefer a ground chuck burger over many
> >steaks but this was a nice change of pace.
> >
> > songbird
>
> I much prefer a home ground chuck burger myself... and I don't much
> care for sirloin steak... I consider sirloin better for braising as a
> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't
> eat steak very often, after 2-3 times it gets boring. For beef we
> much prefer a thick beef barley 'shroom soup made with top round. I
> keep a selection of dehy 'shrooms on hand, they have much more intense
> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard
> for years and years. Actually I stopped buying those tasteless fresh
> button mushrooms years ago, they're a big rip off... canned are
> better.

Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid.

--Bryan

[Bruce]

He cooks well for 80+ year old people with no teeth and even less
exposure to the world.

[Hank Rogers]

With no teeth, I bet he gives a hell of a blow job.

[Bryan Simmons]

It's my guess that the reality of getting a blow job from a toothless person wouldn't live up to the hype.

--Bryan

[Sheldon Martin]

On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons
<bryang...@gmail.com> wrote:

Canned 'shrooms are indeed better than those tasteless button 'shrooms
found in the produce section... those are typically old, harvested at
least a week ago... canned are processed within an hour of harvest, in
fact all canned vegetables the same, more nutritious than so-called
fresh from the produce section... today the canneries are on huge
trailers and hauled directly to the fields being harvested. The only
'shrooms I prefer to canned are wild dehys. I keep an assortment of
dehy produce... because when you go rummaging for that bell pepper you
bought a while back when you finally find it at the bottom of your
fridge it's already rotting. Dehy peppers are always perfect, whether
bells or the hot ones. I keep dehy onions too, why cut into an onion
when all I want is some small amount. Dehy potatoes/carrots are
excellent too, all peeled and perfect; sliced and diced, perfect for
soups/stews... they rehydrate in minutes and their flavor is more
intense. How many times do yoose buy a sack of onions and when you
open it at home you realize it's all woofy, spuds the same... cut into
those and see how they are rotting from the inside... and often when
on sale at low prices they have a disease.
Canned 'shrooms are available in many types that can't be bought any
other way, they are too delicate to ship freshly harvested... I keep
some for Oriental dishes (straw mushrooms), Oriental restaurants use
canned 'shrooms, bamboo shoots and water chestnuts too.

[Gary]

dsi1 wrote:
> I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost.

Sure you can. Just put it in a full sink of cold water a couple
of hours before stuffing and cooking.

[Ophelia]

"dsi1" wrote in message
news:f6547e46-9941-4388...@googlegroups.com...

=====


I have been looking for a turkey to buy and can't find one anywhere
:(( D. loves them and was hoping to cook one for him .. but ...
nope:( I will be very careful after Christmas and make sure I have a couple
in the freezer:(

[jmcquown]

Depends on the size of the turkey but yes, plain cold water. I have no
idea why he thinks he can't quick defrost it. No need at all to add
salt to water to defrost a turkey even if it wasn't prebrined or
injected. Clean, plain water. In a big tub, in a clean sink. It won't
be thawed in a couple of hours, though, unless it's a pretty small turkey.

Jill

[jmcquown]

On 7/11/2020 11:51 AM, Ophelia wrote:
>
>
> "dsi1"  wrote in message

> news:f6547e46-9941-4388...@googlegroups.com...

>
> I can no longer brine a turkey because most cheap turkeys come
> pre-brined. If I can't brine a turkey, I can't do a quick defrost. What
> I'm not going to do is stick a 20 lb frozen turkey in the refrigerator
> for a few days.
>
> OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright.
>
> =====
>
>
>    I have been looking for a turkey to buy and can't find one anywhere
> :((   D. loves them and was hoping to cook one for him .. but   ...
> nope:(  I will be very careful after Christmas and make sure I have a
> couple in the freezer:(
>
>

Is there some sort of food rationing going on there? Would you usually
be able to find turkey, brined or not, in the middle of July? What does
any of this have to do with Thanksgiving or Christmas or dsi1's claims
he can no longer quick defrost a turkey?

Cold water and, for a turkey, more than 2 hours. Learn to plan ahead.
But there should be NO salt involved in defrosting frozen meat. Nope.

Jill

[Cindy Hamilton]

But overcooked and not worth my time or money. Canned mushrooms are
leathery and metallic-tasting. Other canned vegetables are mushy
and bland. Canned tomatoes are ok, and oddly enough canned corn.

No, thank you.

Cindy Hamilton

[Cindy Hamilton]

On Saturday, July 11, 2020 at 12:32:51 PM UTC-4, jmcquown wrote:
> On 7/11/2020 11:51 AM, Ophelia wrote:
> >
> >
> > "dsi1"  wrote in message
> > news:f6547e46-9941-4388...@googlegroups.com...
> >
> > I can no longer brine a turkey because most cheap turkeys come
> > pre-brined. If I can't brine a turkey, I can't do a quick defrost. What
> > I'm not going to do is stick a 20 lb frozen turkey in the refrigerator
> > for a few days.
> >
> > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright.
> >
> > =====
> >
> >
> >    I have been looking for a turkey to buy and can't find one anywhere
> > :((   D. loves them and was hoping to cook one for him .. but   ...
> > nope:(  I will be very careful after Christmas and make sure I have a
> > couple in the freezer:(
> >
> >
> Is there some sort of food rationing going on there? Would you usually
> be able to find turkey, brined or not, in the middle of July? What does
> any of this have to do with Thanksgiving or Christmas or dsi1's claims
> he can no longer quick defrost a turkey?

Demand for whole turkey peaks around Thanksgiving and Christmas and
is nearly nonexistent in the summer. There's one grocery store here
that has any at all right now, and they're all huge 20+ pound toms,
probably left over from last Christmas.

Cindy Hamilton

[dsi1]

My guess is that you cannot defrost a turkey in a sink of cold water in a couple of hours. Maybe if it's a really small one but I can't say. Have you tried this? That seems radical.

[dsi1]

Hope you find your turkey. My freezer is too small for a large turkey. At the moment it's totally filled with fish, fish, and more fish. It's totally nuts. I wish the kids would stop buying fish.

[Ophelia]

"dsi1" wrote in message
news:e1da5e6a-159a-4614...@googlegroups.com...

===

Hmm I can think of worse things they could be buying:)))) Thanks but I
have been to the biggest shop I know near me and no luck!

I am quite a long way from shops, especially big ones:(

[dsi1]

Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater.

[jmcquown]

I thought there was some sort of rush to buy turkey in Scotland in
July... because dsi1 says he can't do a quick defrost. Heh.

Jill

[Bryan Simmons]

The trade association for international turkey producers should try to get different holidays started in different months where turkey is the traditional food. In the USA, we have November, and July for the UK sounds good. Maybe April for Australia, Germany could have June, and China, September.
>
> Jill

--Bryan

[Bryan Simmons]

When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon.

--Bryan

[Bruce]

Why don't you already eat tilapia twice a week?

[Ophelia]

"dsi1" wrote in message
news:a40f6aa5-cd19-46f1...@googlegroups.com...

====

LOL be sure to get some photos if you do:))))

[Bruce]

On Sun, 12 Jul 2020 09:36:57 +0100, "Ophelia" <oph...@elsinore.me.uk>

wrote:

>
>
>"dsi1" wrote in message

>news:a40f6aa5-cd19-46f1...@googlegroups.com...

>
>> Hope you find your turkey. My freezer is too small for a large turkey. At
>> the moment it's totally filled with fish, fish, and more fish. It's
>> totally
>> nuts. I wish the kids would stop buying fish.
>>
>> ===
>>
>> Hmm I can think of worse things they could be buying:)))) Thanks but I
>> have been to the biggest shop I know near me and no luck!
>>
>> I am quite a long way from shops, especially big ones:(
>
>Last night I cooked salmon for my wife and son, and tilapia for my daughter.
>I had some mackerel. In a short while, I'll be able to breath underwater.
>
>====
>
> LOL be sure to get some photos if you do:))))

<https://image.shutterstock.com/image-photo/time-happinessselfiehappy-asian-man-swim-260nw-796868338.jpg>

[Ophelia]

"Bryan Simmons" wrote in message
news:7209887f-5acd-4814...@googlegroups.com...

====>


Lucky lad! He wouldn't be spoilt by any chance? <g?

[Gary]

I end up having to do that most years. I should have said a
few hours, not a couple (indicating 2).

I've started with a 18-20lb frozen turkey bought on Wednesday.
One night in my fridge doesn't do much thawing as it's kept
to about 35f.

A better way is to take out a frozen turkey the night before
cooking and wrap it loosely in a couple of towels on the
counter overnight.

Regardless, a pretty much frozen turkey in the morning can be
thawed in cold sink water in a few hours at least.
Put it in the sink with cold water, rotate and replace the
water occasionally.

Do this at about 5am and you can put a stuffed turkey in the
oven by 10-11am. All will be cooked for your Thanksgiving
dinner time.

[Gary]

Do a photo search for "The Incredible Mr. Limpet"
Pretty cool old movie.

[Bruce]

It's a cartoon.

[Bryan Simmons]

My wife and I are very flexible. My son wouldn't want fish more often than that. I am a better cook because of him being very particular, and having high standards.

--Bryan

[Bruce]

On Sun, 12 Jul 2020 11:40:25 -0700 (PDT), Bryan Simmons

Right-o.

[Bryan Simmons]

He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-culture-article/meet-chef-nathaniel-reid

My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis.

--Bryan

[graham]

Wow! I wish I could make cakes like that featured in the article!

[Bryan Simmons]

My wife recently had a birthday, and her sister bought her a cake from Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My wife got another present from her parents, a book called, *Artful Baking*, that she requested after having checked it out from the library.

You *can* make great cakes. Baking cakes, unlike cooking, merely involves following instructions to the letter, and unlike pastries or pies, ambient humidity is not a big issue.

--Bryan

[Ophelia]

"Bryan Simmons" wrote in message

news:ea1f8585-50dc-4329...@googlegroups.com...

=====

Yes I can understand that:( Oh I am very sure you will be
seeing him a lot:))) He knows where he is well loved and will be back to
enjoy a bit of spoiling:))
He is lucky to have you and you are lucky to have him:)))
You are all very lucky!!!!!!
Good luck to you all:)))))))

[Gary]

Actually, very little cartoon in that movie. It's mostly real
and scenes. It's a combo. I like that movie.
Very few cartoon parts.

[Gary]

Maybe he'll rent a room in John's house. Rent is cheap there and
right
next to the college, etc. Bet you would love that. ;)

[Bryan Simmons]

On Monday, July 13, 2020 at 8:57:30 AM UTC-5, Gary wrote:

> Bryan Simmons wrote:
> >
> >
> > He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-culture-article/meet-chef-nathaniel-reid
> >
> > My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis.
> >
> > --Bryan
>
> Maybe he'll rent a room in John's house. Rent is cheap there and
> right next to the college, etc. Bet you would love that. ;)

He's not going to college. He's been studying to be a land broker, like the folks who flip houses, but with land. He knows how to make and move money around. I can't help but be dubious about the whole thing, but he's an 18 YO with a credit score in the high 700s.

When I was almost exactly his age, I was promoted to lead person (foreman) of a cleaning crew. I'd tested out of high school at 16, but I wasn't ambitious, career wise. Heck, I didn't have a car, but I had a job that paid decently, even though it *was* third shift, a monthly bus pass, a skateboard, and a truly spectacular girlfriend. Plus, I fronted the first punk band in StL. Unfortunately, both the band and the girlfriend ended after a few years because of alcohol and drug abuse.

A few months ago, I was at a doctor appointment. My wife has been his patient for longer than any other patient, having gone to him since 1987, and I'm second, going to him since 1989, so we know each other very well. I told him that I'm probably the most underemployed person he's ever known, and he said there's no question about that. My son tells me that it won't be long before he'll have me working for him, making a lot more money than I make now, handling the sales (no cold calling) for his business. We'll see.

I'd love my job if it weren't for the virus, because I don't consider my workplace safe, as coworkers, and even management, are *Lake of the Ozarks* sloppy about face coverings and social distancing.

My life has seldom been dictated by fear, but I'm scared of Covid-19. Every rational person should be scared of it. Every decent person should be on board with face covering and social distancing. My department shares a small stockroom with another department, and there was a new guy there today who had his mask pulled down, exposing his nostrils. I told him that I would appreciate if he would fully cover his face, and that if he did, I'd promise not to fart in the stockroom, but otherwise, "all bets are off." He complied. Hey, that's fair. I understand that wearing the face covering is uncomfortable. It's uncomfortable for me too, but so is holding in a fart.

--Bryan

[Bryan Simmons]

He's not going to visit so often because he's "loved." He's going to visit because he enjoys my cooking and his mother's baking and crepes. Yeah, I'll miss him when he moves out, but it's his mother who will really feel a loss. To me, he's already an adult child, an equal and a trusted friend.

--Bryan

[Gary]

Bryan Simmons wrote:
> Every decent person should be on board with face covering and
> social distancing.

So true. These idiots that refuse to wear masks in public
will hopefully get a very bad case and learn the hard way.

Not only do they endanger themselves but other people too.

[Gary]

Bryan Simmons wrote:
> He's not going to college. He's been studying to be a land broker, like the folks who flip houses, but with land. He knows how to make and move money around. I can't help but be dubious about the whole thing, but he's an 18 YO with a credit score in the high 700s.

How is he studying for it?
You might want to slow him down a bit with ambition and suggest
at least an Associates Degree in Business Administration.
So many people start a business with no clue how to run one
and 95% of all businesses fail in the first year.
Of that remaining 5%, most go out within the next 5 years.

At least a 2 year degree will give him the basics.
It would be a worthwhile investment in his future.

[Dave Smith]

We had an American moment here yesterday. Some guy up in cottage country
refused to wear a mask in a store and got into an altercation with a
clerk and assaulted the guy. Cops were called. They had to call of the
chase because he was driving so dangerously but got his plate info and
went to his house. There was some sort of "interaction" and the cops
shot him.

[Gary]

Sounds like "no big loss."

[songbird]

sounds similar to the case in MI where the guy knifed
someone else because of some altercation and then the
police got involved and he threatened a police officer
with a knife and got shot dead for that.

how dumb can you be?


songbird

[bruce2...@gmail.com]

And most of all, software design nd accounting courses just can't have a price placed on them.

[jay]

On 6/28/20 3:17 PM, Sheldon Martin wrote:
> On Sun, 28 Jun 2020 16:50:43 -0400, jmcquown <j_mc...@comcast.net>
> wrote:
>
>> On 6/28/2020 4:23 PM, Ed Pawlowski wrote:
>>> On 6/28/2020 3:53 PM, jmcquown wrote:
>>>> On 6/27/2020 12:27 PM, CookinYeti wrote:
>>>>> So for fathers day we got some amazing steaks and decided to smoke
>>>>> them instead of grilling them. This was one of the few times I had
>>>>> such high quality meat, so I seasoned them with just salt and pepper,
>>>>> and smoked them with mesquite for an hour.
>>>>>
>>>> Sounds like a great way to potentially destroy a good steak.  Then
>>>> again, I don't know what you consider "amazing steaks" or "high
>>>> quality meat".  I'm pretty sure most people try their best not to buy
>>>> crappy quality meat.  What cut were these amazing steaks?  Ribeye?  NY
>>>> or KC Strip?  Porterhouse?  T-Bone?  Pray tell!
>>>>
>>>> Nope, not clicking your link.
>>>>
>>>> Jill
>>>
>>> Don't recall who did it, one of the TV chefs, and I tried this.  Season
>>> your steak and allow it to come to room temperature.  Then place it in
>>> an oven set at 200 degrees until the meat reaches 100 degrees, about an
>>> hour.  Remove and sear on a hot grill.
>>>
>>> It came out good but was time consuming for small benefit.  I guess you
>>> can do something like that on a smoker.  Mesquite is a strong flavor,
>>> done wrong can be bitter. Also, without a sear on the outside you are
>>> missing a lot of thereasons a steak is so good.
>>
>> "Bitter" is exactly the word that came to mind when I thought of a
>> mesquite smoked steak. An hour seems like overkill, too. I love a nice
>> sear on a good steak, cooked to medium-rare. Smoked, nope.
>>
>> If I ate steak often my steak of choice would be a so-called cheap cut.
>> Chuckeye (aka Delmonico). Nope, I wouldn't smoke it.
>>
>> No plans here for a BBQ on the 4th. To me 4th of July BBQ conjurs up
>> images of get-togethers and people gathering around. Not happening
>> here. It shouldn't be happening anywhere in the middle of a pandemic.
>>
>> Jill
>
> I can't imagine any beef steak smoked with mesquite or with anything.
> We are planning on grilled chuck steak for the 4th, medium rare
> inside, chared outside, with asparaguys... a salad with our garden
> greens.... we've been eating those greens like crazy... a bit of work
> to pick and clean but makes a very tasty salad... arrugala is not as
> bitter as yoose think... I cut off the stems as they're fiborous and
> get stuck between my teeth.

Try harder to imagine. Meats and other proteins have been hardwood
smoked since the rock ages i.e. pre metal. Most of the problems you have
with meat/steak etc. are tooth related. You probably are carrying around
and old set of Letterman style gaped teeth. ahaaha

[Bruce]

On Saturday, 27 June 2020 11:27:55 UTC-5, CookinYeti wrote:
> So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
>

> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming up?
>
> Here is a video of me making them!
> https://youtu.be/JU8uYbVjbBI


Q: What's the definition of bravery?

A: a man with diarrhea chancing a fart!

[jay]

On 6/27/20 10:27 AM, CookinYeti wrote:
> So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
>
> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming up?
>

Preferred hardwoods are pecan, hickory and oak for me. Mesquite is a
rather harsh smoke and better for a fast sear cook since it burns rather
hot. Methods vary depending on cut of beef selected, size, thickness etc.

Seems a lot of places only have mesquite infused charcoal briquets these
days. Briquets are not that great and mesquite flavored are even worse.
I would actually venture to say they may ruin your cook.

Everyone here has cooked a steak. Well .. on second thought there is one
very odd exception.

[Ophelia]

"Bryan Simmons" wrote in message

news:b3573264-720e-42de...@googlegroups.com...

Bryan

-----

Awww yes:)) No matter still knows how you feel about him:))

[Ophelia]

"Gary" wrote in message news:5F1034B2...@att.net...

=====

Here is illegal to go into shops without masks! In the supermarkets, some
people wear masks 'under their chins'

Earlier this week, there was a woman, with a mask but under her chin! I
don't usually comment but on this occasion I did!!

I asked her why she bothered wear a mask if she was not covering her nose
and mouth properly.
She became very embarrassed and apologised and put it on properly!

She gave me a filthy look though when we had both left not wearing masks:))

[songbird]

Ophelia wrote:
...

> Here is illegal to go into shops without masks! In the supermarkets, some
> people wear masks 'under their chins'
>
> Earlier this week, there was a woman, with a mask but under her chin! I
> don't usually comment but on this occasion I did!!
>
> I asked her why she bothered wear a mask if she was not covering her nose
> and mouth properly.
> She became very embarrassed and apologised and put it on properly!
>
> She gave me a filthy look though when we had both left not wearing masks:))

lol! you are such a rabble rouser!


songbird

[Dave Smith]

Here is a rabble rouser. Kelly Anne Wolf was part of an anti mask rally
in Toronto was participating in the event and whined that people who
wear masks are the same kind of people "who walked the Jews right into
the gas tanks". She claimed to be a very popular musician, is a member
of Mensa, has an IQ of 195, has 13 degrees in Psychology and a Masters
degree in Political Science. Not too full of herself.





https://www.youtube.com/watch?v=kyZ2IgtPtL8