Wanted: Steak N Stine Derby Recipie
Samoan Submission Machine
flavouring on their derby styled steaks? Can you buy the marinade and
sauces premade or is there a secret recipie?
Rick Walker
"Samoan Submission Machine" <samoansubmi...@yahoo.com> wrote in
message news:1154376929....@m79g2000cwm.googlegroups.com...
A former employee would have the answer... For a price, perhaps. :)
nexxt...@gmail.com
Yum Yum
maxjenkins
<nexxt...@gmail.com> wrote in message
news:1154377407....@75g2000cwc.googlegroups.com...
Rob
I haven't looked, but I wonder if it could be found here?...
P.S.
They will not like it too much, crossposting this in a forsale group.
TamTam
MEAT MARINADE
4 TBS OIL
5 TBS SOYA SAUCE
1 TBS WORCHESTER SAUCE
1 TBS OINION POWDER
3 TBS LEMON JUICE
1/2 TSP PEPPER
1/2 TSP GARLIC POWDER
Andy
> This one is pretty close, everyone seems to say it tastes like it:
> MEAT MARINADE
>
> 4 TBS OIL
> 5 TBS SOYA SAUCE
> 1 TBS WORCHESTER SAUCE
> 1 TBS OINION POWDER
> 3 TBS LEMON JUICE
> 1/2 TSP PEPPER
> 1/2 TSP GARLIC POWDER
>
>
>
>
You forgot the 1/2 lb. of MSG.
a
Cabe Breton Barbarian
original opposite the Sally Ann). It reminded me of something out of the Tar
Ponds and they would reuse it over and over, big pans of it with many, many
steaks in it
>
>
> Yum Yum
That's pretty close to what it looked like at The Derby on Gottingen St (the
original opposite the Sally Ann). It reminded me of something out of the Tar
Ponds and they would reuse it over and over, big pans of it with many, many
steaks in it!
Rob
> Probably not. Likely it comes ready made and they just apply it.
Or they just add water and stir.
Mick Ale
Don't forget to pound the steak to death.
Rob
>>>Probably not. Likely it comes ready made and they just apply it.
>>
>>
>>Or they just add water and stir.
>
>
> Well could be.
I know that Swiss Chalet sauce (the one that taste like soap) is add
water and stir while bringing to a boil.
wmd
> I always hate it when my Tuesday lunch group wants to eat at the Steak
> and Stein. I can't find a thing on the menu that appeals. A salad
> would be nice, but I don't mean lettuce and tomato covered in
> dressing. The steaks are so paltry (especially if the preference is
> rare) that I don't believe they could cut them thinner.
>
> I'm not looking for large helpings etc. just something interesting to
> eat that is not too calorific. Sometimes we go to Sam's and even
> there he has a nice line in home-made soup of the day for someone who
> wants to avoid fish and chips etc.
>
> Steak and Stein is pretty much on my hate list, if that's the place
> chosen I make an excuse and don't go for the lunch.
Have you tried their haddock, Sheena? Not sure if you're a fish fan or
not, but their haddock is pretty good. They offer the choice of pan
fried, baked or... battered, I think. I usually get either baked or pan
fried myself - it's quite tasty.
They offer a plate with haddock, steak and choice of side with coleslaw
and a roll. I find it to be a decent meal myself. I agree that the
steaks do tend to be thin, though.
wmd
Rick Walker
"Rob" <nos...@eastlink.ca> wrote in message
news:l2vzg.150553$I61.36990@clgrps13...
> lucretia borgia wrote:
>
> > Probably not. Likely it comes ready made and they just apply it.
> Or they just add water and stir.
Or, they're bright, and curious enough to ask... It's been known to
happen.
Rob
>>Or they just add water and stir.
>
>
> Or, they're bright, and curious enough to ask... It's been known to
> happen.
>
Chances are Rick that the one being asked would have no idea too. If
they did know they probably could pronounce some of the chemicals in it.
Rob
> I always hate it when my Tuesday lunch group wants to eat at the Steak
> and Stein. I can't find a thing on the menu that appeals. A salad
> would be nice, but I don't mean lettuce and tomato covered in
> dressing. The steaks are so paltry (especially if the preference is
> rare) that I don't believe they could cut them thinner.
>
> I'm not looking for large helpings etc. just something interesting to
> eat that is not too calorific. Sometimes we go to Sam's and even
> there he has a nice line in home-made soup of the day for someone who
> wants to avoid fish and chips etc.
>
> Steak and Stein is pretty much on my hate list, if that's the place
> chosen I make an excuse and don't go for the lunch.
Their steaks are pretty thin for sure. I've only ever been in one, Young
Street location. If I was forced to say something nice about it, it
would have to be the fact that they have an open kitchen. Allows one to
keep an eye on the kitchen staff. Then again, after picking out several
violations, I don't really know if that is a good thing ;-)
Nothing drives me more than seeing restaurant staff touching their face
(nose, mouth, ears, etc) and continuing to work. Ever hear if
"*frequent* and *thorough* hand washing"?
PBMJ
"Samoan Submission Machine" <samoansubmi...@yahoo.com> wrote in
message news:1154376929....@m79g2000cwm.googlegroups.com...
> flavouring on their derby styled steaks? Can you buy the marinade and
> sauces premade or is there a secret recipie?
>
home? I would be embarassed to serve something like that to another human
being!
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Noab Body
post and she said that you forgot the SUGAR, hmmmmm ;)
"TamTam" <tammya...@hfx.eastlink.cA> wrote in message
news:1154378159....@i42g2000cwa.googlegroups.com...
wmd
> I love fish but I found their baked haddock was overcooked. The worst
> thing that can happen to fish is overcooking. I could be wrong but I
> think their kitchen is probably the type that the manual says, "Put
> haddock in hot oven for twenty minutes" - that would be regardless of
> how thick the portion was :)
I've never found the fish to be overcooked, but to each their own. Just
a suggestion! :)
> I know people love the place but I am at a loss to understand why.
My wife's family kept the place in business through the early years (not
really, but they sure ate there enough!). When we first started dating
in high school, that was the place we'd go with her family to eat out
most often.
I like it myself, although the quality has definitely gone down over the
years, no question. It seemed to start roughly at the same time as the
opening of the Halifax location... perhaps with the need for more
steaks, they started buying lower quality bulk meat or something ??
wmd
Rick Walker
> Rick Walker wrote:
> > Or, they're bright, and curious enough to ask... It's been known
to
> > happen.
> Chances are Rick that the one being asked would have no idea too. If
> they did know they probably could pronounce some of the chemicals in
it.
Yeah, I did say *bright* didn't I ? :-)
Daril
<snip>
> I like it myself, although the quality has definitely gone down over the
> years, no question. It seemed to start roughly at the same time as the
> opening of the Halifax location... perhaps with the need for more
> steaks, they started buying lower quality bulk meat or something ??
>
> wmd
>
We used to visit Steak and Stein at least once a month. I think it has been
almost two years since I have been. I noticed that quality got worse the
last menu change they had a couple years back.
Andy
ric...@msn.com
1/2 cup olive oil
2 tablespoons minced garlic
2 tablespoons mustard powder
2 tablespoons ground ginger
oldtrout
Thanks
--
oldtrout - ĄRSAIDH-BREAC
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> Does anyone know exactly what Steak N Stine uses for marinade and steak
> flavouring on their derby styled steaks? Can you buy the marinade and
> sauces premade or is there a secret recipie?