Guest heightsgtltd Posted November 4, 2008 Share Posted November 4, 2008 Yeah I know about that. Still not a huge fan just like skirt Link to comment Share on other sites More sharing options...
Siper2 Posted November 4, 2008 Share Posted November 4, 2008 Oh okay. I just know a lot of people who try certain cuts of steak and they don't slice them the right way! Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted November 4, 2008 Share Posted November 4, 2008 Nah I am good with it, but thanks for the lookout! In general, how you cut meats or other proteins can make huge difference in enjoyment. sushi-grade Tuna is another example Link to comment Share on other sites More sharing options...
Siper2 Posted November 4, 2008 Share Posted November 4, 2008 Yeah I agree, good stuff. I'm actually not much of a chef, but I'm working on it. I'd like a small set of Wusthof Classic knives. We bought my father an 8" chef's knife last Christmas, and he loves is. Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted November 4, 2008 Share Posted November 4, 2008 Wusthof are really good, but there are other less known brands that are better often for less money than the Wusthof Link to comment Share on other sites More sharing options...
Underdog Posted November 4, 2008 Share Posted November 4, 2008 Here's an excellent marinade I tried the other day: 1 cup vegetable oil 1/2 cup soy sauce 1/3 cup red wine vinegar 1/4 cup fresh lemon juice 3 tablespoons Worcestershire sauce 1 tablespoon freshly ground black pepper 2 tablespoons Dijon-style prepared mustard 1 onion, sliced 2 cloves garlic, minced Mix all the ingredients in a bowl and marinate your favorite cut of meat. I halved the recipe and it was more than enough for a 1.5lb NY strip. The Crimson Dynamo Link to comment Share on other sites More sharing options...
Siper2 Posted November 4, 2008 Share Posted November 4, 2008 Looks good, though I'd skip the dijon. Link to comment Share on other sites More sharing options...
Underdog Posted November 4, 2008 Share Posted November 4, 2008 I used a regular brown mustard, which was a very subtle addition to the rest of the flavors in the recipe... The steak came out really good compared to my normal oil & Montreal seasoning. The Crimson Dynamo Link to comment Share on other sites More sharing options...
jim1969 Posted November 4, 2008 Share Posted November 4, 2008 fresh ground pepper and Kosher salt. The Kosher salt has a nice coarse consistency to it. Link to comment Share on other sites More sharing options...
Siper2 Posted November 4, 2008 Share Posted November 4, 2008 http://www.celticseasalt.com Awesome stuff. Link to comment Share on other sites More sharing options...
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