Omaha Steaks
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- TheBlueOne
My friend got me an assortment of steak from them for xmas...I cooked up the filet mignon last night in a grill pan with some garlic, butter and shallots, and then reduced a bit of red wine in the pan leftovers and drizzeled it all over the steak and some egg noodles.
Served with a garden green salad with a ginger dressing and a Smoking Loon cabernet. The wife was happy.
Excellent.
- k0na_an0k0
*signs up for theblueone's newsletter
- TheBlueOne0
*signs up for theblueone's newsletter
k0na_an0k
(Dec 29 06, 07:20)*puts newsletter creation on 2007 To-Do list
- fugged0
mmm hungry now...
and those steaks are tasty.
- _salisae_0
mmmmm radiated meat
- TheBlueOne0
mmmmm radiated meat
_salisae_
(Dec 29 06, 07:25)Well at least it's not cloned...at least not yet...
...i hope...
- Nairn0
Mmmmmm, GM animal
- Nairn0
Mmmmmm-er!
- kinetic0
there is nothing like a good steak
i had one for dinner at a restaurant the other day
they cooked it perfectly...medium rare...then they drizzled bernaise sauce and put shrimps and scallops on top
my mouth is watering just thinking about the way a steak smells when you cook it
- fugged0
nothing beats meat sheets.
http://tinyurl.com/knmgwWhat if the next burger you ate was created in a warm, nutrient-enriched soup swirling within a bioreactor?
...the easiest way to create edible tissue is to grow "meat sheets," which are layers of animal muscle and fat cells stretched out over large flat sheets made of either edible or removable material.
- TheBlueOne0
Vat meat? How very "William Gibson"....scary how right the cyberpunks nailed this century so far...
- TheBlueOne0
And to get back to the foodie stuff, I'm making my killer jambalaya this weekend for our now annual January 30th year end party...
Chunks of slow cooked pork, chicken and sausage with cajun spices and veggies..and I'm going to try and make some home made cornbread to go with it...
- Nairn0
I'm all for artificial meat, but just not quite yet.
Though I'd rather have GM coo meat than sodomize a good steak by putting shrimps and ..nnggh.. motherfucking scallops on top - that's plain wrong! ;)
- CALLES0
dude. thanks my boss just walked behind me now he thinks im sick. thanks for the NSFW alert
wait a minute im the boss. which means that the company is fucked
- TheBlueOne0
sodomize a good steak by putting shrimps and ..nnggh.. motherfucking scallops on top - that's plain wrong! ;)
Nairn
(Dec 29 06, 07:45)
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Yeah I agree...I like my surf over here and my turf over there..I mean cow and lobster just don't mix...And on top of that, I'd really like to find out who was the first human who looked a lobster and said "Mmmmm..I bet that thing is tasty!" That was a major and unexpected step in our evolution...
- Nairn0
*signs up for theblueone's newsletter
k0na_an0k
(Dec 29 06, 07:20)lol k0na ;)
- Nairn0
That was a major and unexpected step in our evolution...
TheBlueOne
(Dec 29 06, 07:47I always think that about bloody blue cheese - how could anyone have ever thought that would be a good idea?
and sweetmeats - blech't!
- TheBlueOne0
Yeah...all cheese in general actually..like "Dude, let's leave this milk out for a few days and come back and eat it when it kinda solidifies and smells funny..."
How the heck did THAT happen?
- Nairn0
What's that Icelandic thing where they dig a hole on a beach, take a seagull/seal (can't recall which), piss over and bury it, leave it for 6 months before digging it back up and feasting on it?
Oh, and celery too. WRONG.
- mpfree0
you can find some serious deals on those things. I once bought about 20 steaks for 50 bucks with an Internet Coupon of some sort in 2003
- madirish0
while i truly will go to endless bounds for a piece of good USDA prime (insert easy joke here), i will not be purchasing any from Omaha brand, for the reasons stated above.
secondly, a great, knowledgeable, trusted local butcher is about as common these days as fat on Ms. Beil's arms. i will do everything i can to support a local butcher, for their trade is one i hold in the utmost regard.
nice call on the slab o' blue, shallot, r.wine and butter rediction CALLES. this too is a personal favorite of mine. another variation you can try is to roast the shallots (halfed), let them rest for ~20 minutes in the clarifid butter and then begin to deglaze that surface with that. it removes any possibility of the shallot becoming burnt and adds the essence you want, w/o the stiff flavor if not wilted thouroughly.
adding to this a nice red and a pinch of sugar increases yummy-ness, while helping achieve that caramalization you know you all want as that steak is finished under the 600F broiler.
sign me up for that newsletter as well.... ;)