Sirloin Steak
John Turoff
sirloin steak on an outdoor gas grill.
I'll never be one of the great chefs of the world but I would be forever
grateful to learn how to make a mouth-watering, cut with your fork
sirloin. Or T-Bone. Or Porterhouse.
They make it look so easy on TV!!!! What the hey is the secret????
Anybody. Thanks much. John.
http://community.webtv.net/jtuff/FARRIGHTWING
Rachel Gordon
step 2) slather (both sides) with any of (or any combination of) the
following: mustard/horseradish/worstershire/garlic or just salt & pepper
step 3) cook on a hot flame for however long (I always have to look it up --
joy of cooking has times, or check internal temp) -- to somewhere between
rare & medium well, turning once (actually, I cook one side until the
cooked surface looks "right", then flip it).
But the real secret is the beef.
Rachel
PENMART10
>
>step 1) buy the best grade of beef you can get (like angus)
"Angus" is not a USDA Grade. It's a marketing technique whereby a fancy label
is applied as a method (actually more of a scheme) of causing consumers to
think they're getting a superiour product when in fact they are not. "Angus"
beef is ordinary beef at a superiour price, but in fact consists of the same
stupidmarket beef as is sold right along side but without the fancy label and
without the superiour price. "Angus" is nothing more than a brand name, one of
many. In fact it may not be cut from angus cattle and may not be superior or
even marked as to USDA Grade.
http://www.beef.org/kitchen/steaks/steak_sources.htm
Branded Beef & Mail Order Sources
Today, many companies offer branded beef and beef via mail order. Although the
National Cattlemen's Beef Association does not endorse specific brands or mail
order sources, the following lists are provided for your information and in no
way implies that they are all encompassing.
Branded Beef
B3R County Meats, Inc.
P.O. Box 374
2100 West Highway 287
Childress, TX 79201
(940) 937-3668
***Certified Angus Beef [certified for what, that it's beef?]
206 Riffel Rood
Wooster, OH 44691
(330) 345-2333
Certified Hereford Beef
P.O. Box 014059
Kansas City, MO 64101-0059
(816) 842-3757
Coleman's Natural Meats, Inc.
5140 Race Court, Unit 4
Denver, CO 80216
(303) 297-9393
Double-J Limousin Beef
2624 Catamount Creek Rood
McCoy, CO 80463
(800) 544-5893
Farmland Black Angus Beef
10100 N. Executive Hills Blvd.
Kansas City, MO 64153
(816) 891-1237
Harris Ranch
Harris Ranch Restaurant
Country Store,
Route 1 Box 777
Coalinga, CA 93210
(800) 942-2333
IBP, inc.
IBP Avenue, P.O. Box 515
Dakota City, NE 68731-0515
(402) 494-2061
Laura's Lean Beef
2285 Executive Drive, Suite 200
Lexington, KY 40505
(800) 487-5326
Maverick Ranch
5360 North Franklin Street
Denver, CO 80216
(800) 497-2624
Sterling Silver
Excel Corporation
151 North Main
Wichita, KS 67202
(800) 621-0007
------------------------------------------------------------
Mail Order
Allen Brothers, Inc.
3737 South Hals ted Street
Chicago, IL 60609-9882
(800) 957-0111
B3R County Meats, Inc.
P.O. Box 374
2100 West Highway 287
Childress, TX 79201
(940) 937-3668
Balducci's
95 Sherwood Avenue
Farmingdale, NY 11735
(800) 225-3822
Boyle Meat Company
500 East 3rd Street
Kansas City, MO 64106
(800) 821-3626
Burgers' Smokehouse
Route 3, Box 3248
California, MO 65018-9905
(800) 624-5426
Butch Long's Steaks of Nebraska
9203 F Street
Omaha, NE 68127
(800) 579-3301
To order (800) 579-0333
Certified Hereford Beef
P.O. Box 456
Red Oak, IA 51566
(800) 622-3083
Classic Steaks
4430 South 110 Street
Omaha, NE 68137
(800) 288-2783
Cusack Meats
P.O. Box25ll
301 S.W. 12th Street
Oklahoma City, OK 73124-0111
(800) 241-6328
Crystal Creek Cattle Company
4008 Commerce Street
Dallas, TX 75226
(214) 826-2253
Dean & Deluca
P.O. Box 20810
Wichita, KS 67208-6810
(800) 221-7714
Double-J Limousin Beef
2624 Catamount Creek Rood
McCoy, CO 80463
(800) 544-5893
Golden Trophy by Bruss
1101 Perimeter Drive, Suite 210
Schaumhurg, IL 60173-5023
(800) 835-6607
Harris Ranch
Harris Ranch Restaurant-Country Store,
Route 1 Box 777
Coalinga, CA 93210
(800) 942-2333
Harry and David
P.O. Box 712
Medford, OR 97501
(800) 547-3033
Kansas City Steak Company
2501 Guinotte, P.O. Box 33442
Kansas City, MO 64120
(800) 524-1844
Laura's Lean Beef
2285 Executive Drive, Suite 200
Lexington, KY 40505
(800) 487-5326
Maverick Ranch
5360 North Franklin Street
Denver, CO 80216
(800) 497-2624
Omaha Steaks
4400 South 96 Street
P.O. Box 3300
Omaha, NE 68103
(800) 228-9055
Palm Pak
1730 Rhode Island Avenue NW
Suite 900
Washington, D.C. 20036
(800) 388-7256
Pfaelzer Brothers
P.O. Box 1015
Maumee, OH 43537-8819
(800) 621-0226
Prime Access
Old Farm, Inc., P.O. Box 8187
White Plains, NY 10602
(800) 314-2875
Signature Prime
P.O. Box 128
North Aurora, IL 60542-9901
(800) 621-0397
Sterling Silver
Excel Corporation
151 North Main
Wichita, KS 67202
(800) 621-0007
Stew Leonard's
55 Westport Avenue
Norwalk, CT 06851
Att: Beth Hollis
Or
100 Westport Avenue
Norwalk, CT 06851
Art: Stew Leonard Sr.
(800) 729-7839
Smithfield Collection
P0. Box 487
Smithfield, VA 23431
(800) 628-2242
Wililams-Sonoma
P.O. Box 7456
San Francisco, CA 94120-7456
(800) 541-2233
Niman-Schell Ranch Beef
(Sources correct as of October 1997)
---------------------------------------------------------------------
©1998 National Cattlemen's Beef Association.
All rights reserved. E-mail us at co...@beef.org
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Alan Zelt
>
> step 1) buy the best grade of beef you can get (like angus)
Angus is a "type" of beef sold by some chains, like QFC in Seattle. It
is nothing more nor less than choice beef. It is marketing, pure and
simple.
--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
Jill McQuown
<23392-394...@storefull-121.iap.bryant.webtv.net>...
I wish someone would be kind enough to give me a receipe on how to cook
sirloin steak on an outdoor gas grill.
I'll never be one of the great chefs of the world but I would be forever
grateful to learn how to make a mouth-watering, cut with your fork
sirloin. Or T-Bone. Or Porterhouse.
They make it look so easy on TV!!!! What the hey is the secret????
Anybody. Thanks much. John.
Sorry about the gas grill thing... I prefer charcoal.
Sirloin is not a particulary tender cut of beef.... it's like flank steak.
Marinate it in Teriyaki with garlic, ginger and onion. Plan to slice it
thin.
What's the problem with figuring out how to grill it? You either cook it
medium rare or medium. Same with any steak.
Jill
PENMART10
>On Sun, 18 Jun 2000 05:08:08 GMT, Alan Zelt
><alzelt...@worldnet.att.net> gave this insight:
>
>
>:Angus is a "type" of beef sold by some chains, like QFC in Seattle. It
>:is nothing more nor less than choice beef. It is marketing, pure and
>:simple.
>
>Angus is a specific breed of beef cow, which has its own
>characteristics which generally translate into better flavor, better
>marbling and tenderness. It is why Angus cattle are considered,
>generally, to provide better beef than other breeds.
>
>I know some of it is marketing, but the breed generally makes for
>superior beef.
You've obviously not been following this thread, which has been involved in
discussing the Angus Branded Beef, not the angus breed... which by the way has
gained so much popularity amongst cattlemen, not so much for producing
superiour meat, but because angus cattle present fewer problems in their
management than other breeds. One major consideration being that angus cattle
aren't horny.
M-W
An*gus (noun)
[Angus, county in Scotland]
First appeared 1842
: any of breed of usu. black hornless beef cattle originating in Scotland
---
Rachel Gordon
PENMART10 wrote:
> Rachel Gordon <rgo...@banet.net> writes:
> >
> >step 1) buy the best grade of beef you can get (like angus)
>
> "Angus" is not a USDA Grade. It's a marketing technique whereby a fancy label
> is applied as a method (actually more of a scheme) of causing consumers to
> think they're getting a superiour product when in fact they are not. "Angus"
> beef is ordinary beef at a superiour price, but in fact consists of the same
> stupidmarket beef as is sold right along side but without the fancy label and
> without the superiour price. "Angus" is nothing more than a brand name, one of
> many. In fact it may not be cut from angus cattle and may not be superior or
> even marked as to USDA Grade.
That's as may be, but when I compared the "angus" I get (at a butcher, not the
supermarket) to the other grades, I liked the "angus" better (and I meant to write
originally "I like angus", not "like angus" -- not meaning to imply that it was the
best meat available, but that that's the stuff I like, from what's available to
me. Carpal-tunnel related typing problem, sorry. Don't always catch those). I have
actually had better beef -- but I'm currently limited to local (read lower-cost)
sources (carpal-tunnel related job problem ; ).
In general, I'm very cynical of ANY gradings or labels until I've done my own
side-by-side comparisons -- especially with subjective issues like those concerned
regarding foods.
But my original point was, for a good steak, buy good meat.
Rachel
Edwin Pawlowski
Alan Zelt <alzelt...@worldnet.att.net> wrote in message > >
> Angus is a "type" of beef sold by some chains, like QFC in Seattle. It
> is nothing more nor less than choice beef. It is marketing, pure and
> simple.
> --
> alan
Angus is a particular breed of cattle. Last winter I bought two steaks at
the supermarket. ( usually buy at BJ's but stuff happens) and they had only
one CAB steak. I also bought a steak from the Plain Old Cow a few feet down
in the meat case. Both were Sirloin Strip, the same thickness, the same
size, about the same weight.
I seasoned both with equal amounts of Montreal Steak Seasoning, put them
both on the cooking grid in the wood burning stove. Cooked side by side,
turned at the same time etc, and cooked to medium rare. My wife and I split
the stow o we could do a momparison. While I knew what was CAB and POC, she
did not. There was a definite difference in tenderness and taste.
Do a similar test and draw your own conclusions. It was a buck a pound ore
for the CAb. I do now look for some cuts and pay mmmore, but I've been
satisfied with the difference and it is real, nust just perceived. There
may be some better steaks that have been from Angus cattle and never
marketed as such and for that reason you may not see the difference.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Paul M. Cook┊
1) Superior grade of beef. Look for lot's of marbling and the meat should
be deep red.
2) Thick cuts of about an inch and a half.
3) Never overcook, medium rare is the most you want to cook it to
4) Don't keep moving the meat around on the grill, cook 2 minutes, rotate 90
degrees, 2 minutes more and flip and repeat
Paul
"John Turoff" <jt...@webtv.net> wrote in message
news:23392-394...@storefull-121.iap.bryant.webtv.net...
> I wish someone would be kind enough to give me a receipe on how to cook
> sirloin steak on an outdoor gas grill.
> I'll never be one of the great chefs of the world but I would be forever
> grateful to learn how to make a mouth-watering, cut with your fork
> sirloin. Or T-Bone. Or Porterhouse.
>
> They make it look so easy on TV!!!! What the hey is the secret????
>
> Anybody. Thanks much. John.
>
>
Alan Zelt
>
> On Sun, 18 Jun 2000 05:08:08 GMT, Alan Zelt
> <alzelt...@worldnet.att.net> gave this insight:
>
> :is nothing more nor less than choice beef. It is marketing, pure and
> :simple.
>
> characteristics which generally translate into better flavor, better
> marbling and tenderness. It is why Angus cattle are considered,
> generally, to provide better beef than other breeds.
>
> I know some of it is marketing, but the breed generally makes for
> superior beef.
>
>
> Alan
>
> --
> Grammar lesson from the Grammar Police:
> An apostrophe does NOT mean: "Look out! Here comes an s!"
Angus is a type of cow, but in the STATES, it is a marketing term, NOT
cow. It is labeled USDA choice. Then they throw on this stupid label
saying it is angus(not the cow). They say it is better than choice.
Right, and the Seahawks are better than just a mediocre football team.
Alan Zelt
> > is nothing more nor less than choice beef. It is marketing, pure and
> > simple.
> > alan
>
> Angus is a particular breed of cattle. Last winter I bought two steaks at
> the supermarket. ( usually buy at BJ's but stuff happens) and they had only
> one CAB steak. I also bought a steak from the Plain Old Cow a few feet down
> in the meat case. Both were Sirloin Strip, the same thickness, the same
> size, about the same weight.
>
> I seasoned both with equal amounts of Montreal Steak Seasoning, put them
> both on the cooking grid in the wood burning stove. Cooked side by side,
> turned at the same time etc, and cooked to medium rare. My wife and I split
> the stow o we could do a momparison. While I knew what was CAB and POC, she
> did not. There was a definite difference in tenderness and taste.
>
> Do a similar test and draw your own conclusions. It was a buck a pound ore
> for the CAb. I do now look for some cuts and pay mmmore, but I've been
> satisfied with the difference and it is real, nust just perceived. There
> may be some better steaks that have been from Angus cattle and never
> marketed as such and for that reason you may not see the difference.
> Ed
> e...@snet.net
> http://pages.cthome.net/edhome
Say Ed, go back and read the thread. The subject was angus labeled cuts
of beef, not breed of cow.
C MINCEY
ivey
little garlic powder and pepper ( slather it with......Oh, Yea) use the
hottest coals and do a 1 inch steak (preferably ribeye or filet) for 3
minutes on each side~~~Viola
rhgans
was vile, and returned it for a refund. It lacked flavor, and was much tougher
than most other beef that I have bought. I think the whole thing is a bunch of
maketing hype.
YMMV
Rich Gans
mal...@uswest.net wrote:
> On Sun, 18 Jun 2000 05:08:08 GMT, Alan Zelt
> <alzelt...@worldnet.att.net> gave this insight:
>
> :Angus is a "type" of beef sold by some chains, like QFC in Seattle. It
> :is nothing more nor less than choice beef. It is marketing, pure and
> :simple.
>
> Angus is a specific breed of beef cow, which has its own
> characteristics which generally translate into better flavor, better
> marbling and tenderness. It is why Angus cattle are considered,
> generally, to provide better beef than other breeds.
>
> I know some of it is marketing, but the breed generally makes for
> superior beef.
>
> Alan
>
> Alan
>
> --
> Grammar lesson from the Grammar Police:
> An apostrophe does NOT mean: "Look out! Here comes an s!"
--
x-no-archive: yes
Remove the pickle from my address to reply
Keith Wood
PENMART10 wrote:
> You've obviously not been following this thread, which has been involved in
> discussing the Angus Branded Beef, not the angus breed... which by the way has
> gained so much popularity amongst cattlemen, not so much for producing
> superiour meat, but because angus cattle present fewer problems in their
> management than other breeds. One major consideration being that angus cattle
> aren't horny.
Doesn't this make breeding rather difficult?
Sheryl Rosen
>> > is nothing more nor less than choice beef. It is marketing, pure and
>> > simple.
>> > alan
>>
>> Angus is a particular breed of cattle. Last winter I bought two steaks at
>> the supermarket. ( usually buy at BJ's but stuff happens) and they had
>only
>> one CAB steak. I also bought a steak from the Plain Old Cow a few feet
>down
>> in the meat case. Both were Sirloin Strip, the same thickness, the same
>> size, about the same weight.
>>
>> I seasoned both with equal amounts of Montreal Steak Seasoning, put them
>> both on the cooking grid in the wood burning stove. Cooked side by side,
>> turned at the same time etc, and cooked to medium rare. My wife and I
>split
>> the stow o we could do a momparison. While I knew what was CAB and POC,
>she
>> did not. There was a definite difference in tenderness and taste.
>>
>> Do a similar test and draw your own conclusions. It was a buck a pound ore
>> for the CAb. I do now look for some cuts and pay mmmore, but I've been
>> satisfied with the difference and it is real, nust just perceived. There
>> may be some better steaks that have been from Angus cattle and never
>> marketed as such and for that reason you may not see the difference.
>> Ed
>> e...@snet.net
>> http://pages.cthome.net/edhome
>
Ed,
I suspect, being in the same state, but pretty far apart, that you and I shop
at the same Super supermarket. :-) I have done similar taste comparisons, when
I needed to get 2 packages of meat, and they only had one of the POC (Plain Old
Cow) so I had to get the other Angus. I tasted both and didn't notice the
difference. My step mom only buys their Certified Angus...and the meat she
prepares doesn't taste any better than what I make, it's just more expensive.
I guess it's a question of how "refined" one's palate is. I think I'm gonna
try "dry aging" beef in the fridge, like I saw on a tv show once. Something
about wrapping it in cheese cloth and paper towels, and letting it sit in the
fridge for 3-4 days, changing the cloth as it gets saturated with blood.
I think that's the secret to flavorful beef.
Sheryl
Not a newbie. Just new to AOL.
PENMART10
>On 18 Jun 2000 16:45:55 GMT, penm...@aol.com (PENMART10) gave this
>insight:
>
>:In article <LJ535.1005$%i3....@news.uswest.net>, mal...@uswest.net writes:
>:
>:>On Sun, 18 Jun 2000 05:08:08 GMT, Alan Zelt
>:><alzelt...@worldnet.att.net> gave this insight:
>:>
>:>
>:>:Angus is a "type" of beef sold by some chains, like QFC in Seattle. It
>:>:is nothing more nor less than choice beef. It is marketing, pure and
>:>:simple.
>:>
>:>Angus is a specific breed of beef cow, which has its own
>:>characteristics which generally translate into better flavor, better
>:>marbling and tenderness. It is why Angus cattle are considered,
>:>generally, to provide better beef than other breeds.
>:>
>:>I know some of it is marketing, but the breed generally makes for
>:>superior beef.
>:
>:You've obviously not been following this thread, which has been involved in
>:discussing the Angus Branded Beef, not the angus breed...
>
>Sorry, you're right!
>
>There is something called Angus Branded Beef which isn't necessarily
>from Angus cattle???????????????
Correctomundo! And that would be 'angus cattle', lower case 'a' - Angus; the
brand, or Angus, Scotland gets an upper case "A". HEY, what are you doing with
your lower case behind that cow with yer pants dropped???????????????
Stan Horwitz
>
> Angus is a type of cow, but in the STATES, it is a marketing term, NOT
> cow. It is labeled USDA choice. Then they throw on this stupid label
> saying it is angus(not the cow). They say it is better than choice.
> Right, and the Seahawks are better than just a mediocre football team.
Thanks Alan and Penmart for the info. I have to ask, does everything have
to be more complicated than it needs to be? Just give me a slice of dead
cow, a hot barbecue or broiler, cooking tools, a baked potato, some peas
and string beans, a bit of butter for the spud, and some Heinz Ketchup.
With those few modest items, I can fix up a yummy steak dinner! I doubt
most people could tell the difference between store bought angus and
non-angus or Angus or smangus meat ... in my humble opinion. What's more
inportant is not to burn the steak beyond recognition.
Goomba
> Thanks Alan and Penmart for the info. I have to ask, does everything have
> to be more complicated than it needs to be? Just give me a slice of dead
> cow, a hot barbecue or broiler, cooking tools, a baked potato, some peas
> and string beans, a bit of butter for the spud, and some Heinz Ketchup.
> With those few modest items, I can fix up a yummy steak dinner! I doubt
> most people could tell the difference between store bought angus and
> non-angus or Angus or smangus meat ... in my humble opinion. What's more
> inportant is not to burn the steak beyond recognition.
You had me there until the mention of the ketchup.. pray tell what is
*that* for?
Goomba
Sheryl Rosen
Awww, Goomba, give Stan a break with the ketchup! For him, Ketchup makes the
meal. Life is short. If Stan feels a big slab o'beef is enhanced by
ketchup....who are we to say "yeccch"? As long as he doesn't put ketchup on MY
steak without first checking if I want it--who's it hurting, really?
Hey Stan, aren't ya glad your uncle made you eat those peas when you were
little???? :-)
PENMART10
>PENMART10 wrote:
>> You've obviously not been following this thread, which has been involved in
>> discussing the Angus Branded Beef, not the angus breed... which by the way
>has
>> gained so much popularity amongst cattlemen, not so much for producing
>> superiour meat, but because angus cattle present fewer problems in their
>> management than other breeds. One major consideration being that angus
>>cattle aren't horny.
>
>Doesn't this make breeding rather difficult?
>
Hey, you ruined my little set up, one of the ladies was supposed to say that!
Brian Proud
>
>PENMART10 wrote:
>> You've obviously not been following this thread, which has been involved in
>> discussing the Angus Branded Beef, not the angus breed... which by the way has
>> gained so much popularity amongst cattlemen, not so much for producing
>> superiour meat, but because angus cattle present fewer problems in their
>> management than other breeds. One major consideration being that angus cattle
>> aren't horny.
>
>Doesn't this make breeding rather difficult?
Other end of the animal horny.
Brian
Stan Horwitz
> Stan Horwitz wrote:
>> Thanks Alan and Penmart for the info. I have to ask, does everything have
>> to be more complicated than it needs to be? Just give me a slice of dead
>> cow, a hot barbecue or broiler, cooking tools, a baked potato, some peas
>> and string beans, a bit of butter for the spud, and some Heinz Ketchup.
>> With those few modest items, I can fix up a yummy steak dinner! I doubt
>> most people could tell the difference between store bought angus and
>> non-angus or Angus or smangus meat ... in my humble opinion. What's more
>> inportant is not to burn the steak beyond recognition.
> You had me there until the mention of the ketchup.. pray tell what is
> *that* for?
No, I am quite serious. Just as some people enjoy a fine wine with
their steak, I prefer a little of fine ketchup .. Heinz.
Stan Horwitz
>
> Awww, Goomba, give Stan a break with the ketchup! For him, Ketchup makes the
> meal. Life is short. If Stan feels a big slab o'beef is enhanced by
> ketchup....who are we to say "yeccch"? As long as he doesn't put ketchup on MY
> steak without first checking if I want it--who's it hurting, really?
>
> Hey Stan, aren't ya glad your uncle made you eat those peas when you were
> little???? :-)
Yup. Who knows, maybe if my uncle took that same approach with getting
me to eat broiled fish ...
Edwin Pawlowski
Sheryl Rosen <catma...@aol.com> wrote in message
> I suspect, being in the same state, but pretty far apart, that you and I
shop
> at the same Super supermarket. :-) I have done similar taste comparisons,
when
> I needed to get 2 packages of meat, and they only had one of the POC
(Plain Old
> Cow) so I had to get the other Angus. I tasted both and didn't notice the
> difference.
I get most of my meat at BJ's, but this came from the Stop & Slop store. I
did the side by side only once with strip steaks and there was a differnce.
I have bought other cuts of CAB and was very satisfied with it. I don't go
out of my way to spend more money, but I will pay if I can appreciate the
difference.
The price of meat is getting very high right now. I bought a rib eye roast
last week and paid $4,89 a pound. This was for the whole primal cut in
cryovac. For $57.36 I got: 2 dinners of steak for 2 of us, one dinner from
the roast for 3 adults, 2 children, 2 lunches, 1 dinner of leftovers for 2.
That breaks down to almost $12 per meal, or $4.38 per person per meal. I
guess that is not bad compared to restaurant prices, but you can buy a lot
of chicken for that.
My grandson cooked the rib eye roast on the rotisseries as a Father's Day
gift for me and his dad. It was a very good meal he prepared. He even
baked bread, decanted the wine, grilled shrimp, etc. Not bad for a first
timer at 13 yo.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Alan Zelt
>
> Alan Zelt <alzelt...@worldnet.att.net> wrote:
> >
> > Angus is a type of cow, but in the STATES, it is a marketing term, NOT
> > cow. It is labeled USDA choice. Then they throw on this stupid label
> > saying it is angus(not the cow). They say it is better than choice.
> > Right, and the Seahawks are better than just a mediocre football team.
>
> to be more complicated than it needs to be? Just give me a slice of dead
> cow, a hot barbecue or broiler, cooking tools, a baked potato, some peas
> and string beans, a bit of butter for the spud, and some Heinz Ketchup.
> With those few modest items, I can fix up a yummy steak dinner! I doubt
> most people could tell the difference between store bought angus and
> non-angus or Angus or smangus meat ... in my humble opinion. What's more
> inportant is not to burn the steak beyond recognition.
Nope, Stan, you must be served an ample dose of marketing as in it's the
sizzle that sells the steak.