CreamyGoodness

Recipes 

Best sauce for a nice steak? Garlic-butter.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

509inc

Recipes 

Is that the same as bearnaise sauce?

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My HomeBrew and Craft Beer Blog:
http://the509inc.blogspot.com/

GrogNerd

Recipes 

I love some berries and some nuts (not so keen on twigs), just keep them out of my food

yeah... apple pie, apple fritters, apple turnovers... no thanks. and really? you gonna fry some strawberries or pineapple too? talk about stomach churning

and the ketchup thing means ketchup is for french fries and hash browns. not on burgers or dogs and it's why #3 memphis for chicken because EW... ketchup on chicken is gross

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"It's all beer, it's all good." - Words of House Grog
"I'm only happy when I'm suffocating yeast" - Rob Grog
"Homer no function beer well without" - Homer Simpson

drinking: Sweetpea's Mock Maibock, BigHair Belgian Pale Ale, O'Rob's Irish Red, Rob's 50th SMaSH ESB, Feet & Ass Mild - bottle conditioning: CLB's Red Barley Wine - primary: DB 8 Point IPA Clone - on deck: Belgian Pale Ale

the_bird

Recipes 

**** no. Naked. Are you a heathen?

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Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer

CreamyGoodness

Recipes 

Bearnaise is a but different. It uses egg yolks, shallots, chervil, and peppercorns.

I like to make a stick of salted butter into a nice compound butter with garlic and parsley and then put a nice pat atop my warm steak. I promise no steak can be ruined in this manner.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

GrogNerd

Recipes 

yeah, I'm more of a no sauce on my steak kind of guy. but I wouldn't push it off my plate if it had some buttery garlicky goodness on it

or bleu cheese.

or bacon

or another steak

YEAH! that's the best sauce for steak; another steak!

__________________
"It's all beer, it's all good." - Words of House Grog
"I'm only happy when I'm suffocating yeast" - Rob Grog
"Homer no function beer well without" - Homer Simpson

drinking: Sweetpea's Mock Maibock, BigHair Belgian Pale Ale, O'Rob's Irish Red, Rob's 50th SMaSH ESB, Feet & Ass Mild - bottle conditioning: CLB's Red Barley Wine - primary: DB 8 Point IPA Clone - on deck: Belgian Pale Ale

DrunkleJon

Recipes 

Eh, Just pass mine through a warm room. And if you absolutely have to put anything on it, a little salt and fresh ground pepper is all it needs.

A good cut of meat should be flavor enough. It is blasphemous to cover that up.

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On Deck: Black Lager (im stalling on this one for some reason), Octoberfest/Marzen
Fermenting:Apfelwein
Kegged: Breakfast Stout, Cream Ale, Apfelwein, Pale Ale
Bottled: American Amber/Red Ale

GrogNerd

Recipes 

granddad always had his well done. he was a butcher and knew his beef.

I like mine cooked, but not that cooked.

always tell the server, "my apologies to the chef; medium" if it's a place that tends to overcook, like GA Steakhouse, Longhorn or Outback , "medium well" if it's someplace that knows how to cook a steak, like Ruth's Chris, Mortons or (around here) Capitol Grille.

__________________
"It's all beer, it's all good." - Words of House Grog
"I'm only happy when I'm suffocating yeast" - Rob Grog
"Homer no function beer well without" - Homer Simpson

drinking: Sweetpea's Mock Maibock, BigHair Belgian Pale Ale, O'Rob's Irish Red, Rob's 50th SMaSH ESB, Feet & Ass Mild - bottle conditioning: CLB's Red Barley Wine - primary: DB 8 Point IPA Clone - on deck: Belgian Pale Ale

the_bird

Recipes 

Was that because of the particular cuts he was eating? I used to always eat my steaks well-done before I knew better, I still don't like them "passed through a warm-room"-rare but medium-rare is perfect.

And the garlic butter sounds like a good way to make a *good* steak better, but I'll stand by my "if it's a GREAT steak, leave it alone!". If it's got enough fat, it shouldn't need the butter.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer

JonM

Recipes 

How about paraphrasing a Mark Twain line:

"Patriotism means loving your country all the time and your government when they deserve it."

Oh, and grilled or fried plantains are awesome, as is grilled pineapple when served with teriyaki anything.

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Sincerity is everything. If you can fake that, you've got it made.